Franc-Comtoise French Galette

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!