Gallery

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

/assets/images/recipes/galette-bressane/1.webp

/assets/images/recipes/galette-bressane/4.webp

/assets/images/recipes/galette-bressane/2.webp

/assets/images/recipes/galette-bressane/3.webp

Ingredients

Yields

10 items

Featured ingredients:

Organic Vanilla

Bourbon, Madagascar

Affiliate links. If you buy, we may earn a commission at no extra cost to you.

Brioche

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

Vanilla chantilly

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

Directions

Prep. time

40m

Featured tools:

Stand mixer

Mix, knead, whisk

Metalic ring

7 x 4.5 cm stainless steel

Affiliate links. If you buy, we may earn a commission at no extra cost to you.

Brioche
- 200 g bread or strong flour
- 100 g egg
- 100 g butter
- 50 g whole milk
- 25 g white sugar
- 15 g fresh yeast
- 4 g 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 g heavy cream (35% fat)
- 50 g white sugar
- 5 g 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 g bread or strong flour
100 g egg
100 g butter
50 g whole milk
25 g white sugar
15 g fresh yeast
4 g salt

Vanilla chantilly

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

Galette Bressane

Featured ingredients:

Organic Vanilla

Brioche

Vanilla chantilly

Featured tools:

Stand mixer

Metalic ring

Brioche

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

Vanilla chantilly

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

Assembly

King's cake crown

Swiss Brioche

Madeleines

Blueberry

Blackberry jam

Galette Bressane

Featured ingredients:

Organic Vanilla

Brioche

Vanilla chantilly

Featured tools:

Stand mixer

Metalic ring

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

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

Assembly

You might be interested ...

King's cake crown

Swiss Brioche

Madeleines

Brioche

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

Vanilla chantilly

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