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Difficulty

Low

Galette Bressane

Name: Galette Bressane
Yield: 10 items
Cuisine: fr

Pillowy brioche buns filled with a delicious vanilla Chantilly and a touch of blackberry jam

Origin

France

Blueberry

Blackberry jam

Vanilla Chantilly

Brioche

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Ingredients

Yields

10 items

Brioche

200 gr. bread or strong flour
100 gr. egg
100 gr. butter
50 gr. whole milk
25 gr. white sugar
15 gr. fresh yeast
4 gr. salt

Vanilla chantilly

200 gr. heavy cream (35% fat)
50 gr. white sugar
5 gr. vanilla

Directions

Prep. time

40m

Brioche
- 200 gr. bread or strong flour
- 100 gr. egg
- 100 gr. butter
- 50 gr. whole milk
- 25 gr. white sugar
- 15 gr. fresh yeast
- 4 gr. salt
- Ina bowl, mix flour, eggs, milk, sugar, fresh yeast and salt until combined.
- From that moment, in a stand mixer, knead the dough for 10 - 12 minutes or until it does not stick to the walls any more and gets elastic and shinny.
- Then, add the chill butter and knead 10 more minutes.
- Cover the dough with plastic wrap and let it proof in the refrigerator overnight.
- The following day, dust some flour over the dough and work it a bit to deflate. Divide it into 10 portions, 50 gr each.
- Round each portion using your hands in a circular motion and plat they with a kneading roll in discs of 7 cm diameter. If we want to get perfect round discs we can place the buns into 8 cm diameter metal rings that we will grease with butter and sprinkle some cane or brown sugar.
- Let the buns proof for 1.5 - 2 hours at room temperature.
Vanilla chantilly
- 200 gr. heavy cream (35% fat)
- 50 gr. white sugar
- 5 gr. vanilla
- In a bowl, pour cold heavy cream, add vanilla and start whipping at low speed with a hand blender.
- Add sugar little by little while whipping the heavy cream to very soft peaks.
Assembly
- After the brioche buns have proofed, make a small cavity at the center of each bun using your fingers, leaving a border of 1 cm width.
- Then, fill the cavity with some vanilla chantilly.
- Right after, sprinkle some caster sugar on top of each bun.
- Bake for 10 minutes at 180º C and let the buns cool down to roomtemperature
- Once the buns have cooled, brush each one with neutral graze and add some more vanilla Chantilly on top.
- Lastly, add a teaspoon of blackberry jam atop each bun and decorate with one fresh blueberry. This kind of bun is best consumed the very same day they are baked due to the fact that they tend to dry out really fast.

Brioche

200 gr. bread or strong flour
100 gr. egg
100 gr. butter
50 gr. whole milk
25 gr. white sugar
15 gr. fresh yeast
4 gr. salt

Vanilla chantilly

200 gr. heavy cream (35% fat)
50 gr. white sugar
5 gr. vanilla

Galette Bressane

Brioche

Vanilla chantilly

Brioche

200 gr. bread or strong flour
100 gr. egg
100 gr. butter
50 gr. whole milk
25 gr. white sugar
15 gr. fresh yeast
4 gr. salt

Vanilla chantilly

200 gr. heavy cream (35% fat)
50 gr. white sugar
5 gr. vanilla

Assembly

King's cake crown

Swiss Brioche

Madeleines

Blueberry

Blackberry jam

Galette Bressane

Brioche

Vanilla chantilly

Brioche 200 gr. bread or strong flour 100 gr. egg 100 gr. butter 50 gr. whole milk 25 gr. white sugar 15 gr. fresh yeast 4 gr. salt

Vanilla chantilly 200 gr. heavy cream (35% fat) 50 gr. white sugar 5 gr. vanilla

Assembly

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King's cake crown

Swiss Brioche

Madeleines

Brioche

200 gr. bread or strong flour
100 gr. egg
100 gr. butter
50 gr. whole milk
25 gr. white sugar
15 gr. fresh yeast
4 gr. salt

Vanilla chantilly

200 gr. heavy cream (35% fat)
50 gr. white sugar
5 gr. vanilla