Franc-Comtoise French Galette
King’s Cake in France has it’s very own tradition, whether you are from the North (La Galette des Rois), the South (La Couronne des Rois) and now the East with La Galette Franc-Comtoise.
I found this recipe on the beautiful blog of Emilie (@lelabodemaman) and I was so excited to try something new. Of course, you will find Emilie’s recipe right HERE!
I hope you will enjoy it as much as I did. Bon Appétit!
As always, you will find the Step-by-Step Video below the recipe.
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Franc-Comtoise French Galette
Equipment
Ingredients
PÂTE À CHOUX
- 1/2 cup (125 g) milk
- 1/2 cup (125 g) water (Bottle Water is always best!)
- 1/16 tbs (1.13 g) sea salt
- 1/3 cup (60 g) sugar
- 4 tbsp (55 g) butter (Softened, At Room Temperature)
- 2 tbsp (30 g) Orange Blossom Water
- 1 1/4 cup (155 g) flour
- 1/4 cup (60 g) sour cream
- 3 eggs
EGGWASH
- 1 egg yolk
- 1 tbsp (15 g) milk
Instructions
- Preheat oven to 350F/180C.
- In a medium sauce pan, heat on medium low the milk, water and sugar together until it starts to boil.
- Remove from the heat and add your softened butter, mix until melted.
- Add your flour, combine with your spatula. This will form a ball. Return to the heat to remove some humidity, keep your spatula moving it around (Maximum 1 minute).
- Then, add the eggs one at the time, ensuring each egg is combined before adding the next one. Add the orange blossom water and heavy whipping cream last.
- Place your Daisy Flexipan Mold on the top of your Medium Perforated Baking Sheet.
- Pour your preparation into your Flexipan®, add your Trinket (1 or 2) and gently flatten your Pâte à Choux. With a fork design the top of your galette and brush it with your egg wash.
- Bake for 45 minutes at 350F/180C. (Every oven heats differently, monitor your galette from 35min). Then, pass it under the grill to give it a caramel color, but keep an eye on it, it heats fast.
- Once your French Galette is out of the oven, let it completely cool down. Then, slide it onto your service plate. Enjoy & Bon Appétit!
Video
Special Notes
Nutrition
