In a small bowl, mix the egg yolks, gold rum, and vanilla bean paste.
In another bowl, mix the unsalted butter, powdered sugar, and salt with a spatula or whisk just until combined.
Add the yolk mixture from step 1 to the butter mixture from step 2 and mix.
Add the sifted cake flour, almond flour, and baking powder and cut them in with straight, parallel strokes of the spatula until no dry flour is visible.
Stop mixing as soon as the dough comes together.
Wrap the dough in parchment paper or a plastic bag and refrigerate for 30 minutes.
Preheat the oven to 160°C. Roll the dough out 1cm thick, then refrigerate for another 30 minutes to firm it up.
Stamp out rounds with a cookie cutter and transfer them into gold foil ring molds.
Brush the tops with the egg wash (yolk mixed with milk), then score a crosshatch pattern with a fork.
Bake in an oven preheated to 160°C for 20 minutes, then remove the ring molds, sprinkle the tops with fleur de sel, and bake 5 minutes more. Let cool completely on a cooling rack.
Tips
Cultured butter gives them a nuttier, deeper flavor.
Dedicated galette bretonne gold foil ring molds (6cm) and a cookie cutter (5–5.5cm) make the job easier.
Store airtight at room temperature for up to 5 days, or freeze for up to 3 weeks.
Galette Bretonne
Equipment: oven, mixing bowl, kitchen scale, sieve
Ingredients (13 pieces)
- unsalted butter 180g
- egg yolk 35g
- cake flour 160g
- almond flour 30g
- baking powder 2g
- powdered sugar 100g
- salt 2g
- rum 13g, gold rum
- vanilla bean paste 3g, or ½ vanilla bean
- egg yolk 1, mixed with 10g milk for egg wash
- fleur de sel a pinch
Instructions
1. In a small bowl, mix the egg yolks, gold rum, and vanilla bean paste.
2. In another bowl, mix the unsalted butter, powdered sugar, and salt with a spatula or whisk just until combined.
3. Add the yolk mixture from step 1 to the butter mixture from step 2 and mix.
4. Add the sifted cake flour, almond flour, and baking powder and cut them in with straight, parallel strokes of the spatula until no dry flour is visible.
5. Stop mixing as soon as the dough comes together.
6. Wrap the dough in parchment paper or a plastic bag and refrigerate for 30 minutes.
7. Preheat the oven to 160°C. Roll the dough out 1cm thick, then refrigerate for another 30 minutes to firm it up.
8. Stamp out rounds with a cookie cutter and transfer them into gold foil ring molds.
9. Brush the tops with the egg wash (yolk mixed with milk), then score a crosshatch pattern with a fork.
10. Bake in an oven preheated to 160°C for 20 minutes, then remove the ring molds, sprinkle the tops with fleur de sel, and bake 5 minutes more. Let cool completely on a cooling rack.
https://hong-recipe.pages.dev/en/recipes/galette-bretonne/
Hong's Recipe