makes
8
prep
20 minutes
cook
10 minutes
difficulty
Easy
makes
8
serves
preparation
20
minutes
cooking
10
minutes
difficulty
Easy
level
This lesser-known pastry from the Ain (formerly Bresse) region of France, which found favour in Tokyo's boulangeries, is a cross between a brioche and a danish.
Ingredients
- 50 ml (1¾ fl oz) milk
- 2 tsp dried yeast
- 3 eggs
- 75 g (2¾ oz) unsalted butter, at room temperature
- 50 g (1¾) caster (superfine) sugar
- ½ tsp vanilla bean paste
- 1 tsp salt
- 260 g (9 oz/1¾ cups) strong flour
Filling
- 100 g (3½ oz) crème fraîche
- 1 tbsp caster (superfine) sugar, plus extra to sprinkle
- ½ tsp vanilla bean paste
Resting time: 55 minutes
Instructions
- In a small saucepan over low heat, bring the milk to body temperature (about 37°C/98°F). Transfer to the bowl of a stand mixer fitted with a dough hook, add the yeast and leave for 10 minutes, or until the mixture starts to foam. Add 2 eggs, the butter, sugar, vanilla bean paste and salt to the bowl and mix until well combined. Tip in the flour and knead for 10 minutes, until you have a smooth, sticky dough. Transfer the dough to a clean, lightly oiled bowl, cover with plastic wrap and set aside to rest in a warm place for 15 minutes.
- Preheat the oven to 200°C (400°F) and line a baking tray with baking paper. Divide the mixture into 8 balls and flatten each one into a disc roughly 10 cm (4 in) in diameter. Place the discs onto the lined baking tray, cover and rest in a warm place for another 30 minutes.
- Meanwhile, to make the filling, combine the crème fraîche, sugar and vanilla bean paste.
- In a small bowl, beat the remaining egg. Using clean fingers, make a tablespoon-sized indentation in the centre of each disc. Brush the discs thoroughly with the egg. Place 1 tablespoon of the filling into the centre of each disc, filling the indentations, then sprinkle liberally with sugar.
- Pour 250 ml (8½ fl oz/1 cup) water into a metal baking tin and place on the bottom of the oven. Bake the galettes on the middle tray of the oven for 10–12 minutes, until golden brown. Remove from the oven and allow to rest for 15 minutes before eating.
Recipe from Tokyo Local by Caryn Liew and Brendan Liew, Smith Street Books, RRP $39.99
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
This lesser-known pastry from the Ain (formerly Bresse) region of France, which found favour in Tokyo's boulangeries, is a cross between a brioche and a danish.
