Small Breton galettes
Small Breton galettes is a easy French recipe that serves 4. 100 calories per serving. Recipe by Il était une fois la pâtisserie on YouTube.
Prep: 1 hr 30 min | Cook: 12 min | Total: 1 hr 57 min
Cost: $3.90 total, $0.98 per serving
Ingredients
- 120 g Semi-salted butter (Very soft, at room temperature)
- 80 g Granulated sugar
- 0.5 g Fleur de sel (A pinch, for crunch)
- 1 Egg yolk (For the dough)
- 200 g T55 flour (Sift if possible)
- 1 Additional egg yolk (To brush the galettes before baking)
Instructions
Mix butter and sugar
In the bowl, mix the very soft semi-salted butter with the sugar until the mixture lightens and becomes creamy.
Time: PT5M
Add fleur de sel and egg yolk
Stir in a pinch of fleur de sel then the egg yolk. Mix until fully incorporated.
Time: PT3M
Incorporate the flour
Add the sifted T55 flour gradually, mixing until a soft and homogeneous dough forms.
Time: PT5M
Form the ball and refrigerate
Shape the dough into a ball, wrap it in cling film and place it in the refrigerator for 1 hour to rest.
Time: PT1H
Roll out the dough
On a lightly floured work surface, roll the dough to about 3 mm thickness with a rolling pin.
Time: PT10M
Cut out the galettes
Use the galette cutter to cut round shapes. Gather the scraps, re‑roll and cut again.
Time: PT5M
Arrange on the tray
Place the cut galettes on the perforated tray, spacing them slightly.
Time: PT2M
Brush and mark
Brush each galette with the additional egg yolk using a brush, then make light cross‑shaped incisions with a fork.
Time: PT5M
Baking
Place the tray in the preheated oven at 180°C and bake for 12 minutes, or until the edges are lightly golden.
Time: PT12M
Temperature: 180°C
Cool
Remove the galettes from the oven, let them cool on a rack before serving or storing.
Time: PT5M
Nutrition Facts
- Calories
- 100
- Protein
- 2 g
- Carbohydrates
- 12 g
- Fat
- 5 g
- Fiber
- 0.5 g
Dietary info: Vegetarian, Contains gluten, Contains dairy products, Contains egg, low-carb, low-calorie, very-low-calorie, low-fat
Allergens: Milk, Egg, Gluten
Ingredient Substitutions
- Instead of Semi-salted butter: Unsalted butter + 1/4 tsp salt
- Instead of Granulated sugar: Cane sugar, Coconut sugar (reduces sweetness)
- Instead of Fleur de sel: Fine salt
- Instead of Egg yolk: Whole egg (use 1/2 egg)
- Instead of T55 flour: All-purpose flour
- Instead of Additional egg yolk: A little milk or water for glazing
Equipment Needed
- Mixing bowl
- Wooden spatula or whisk
- Cling film
- Non‑stick rolling pin
- Knife or galette cutter
- Perforated baking tray
- Kitchen brush
- Oven
Critical Steps — Do Not Skip
- Mix the butter and sugar until the mixture lightens.
- Refrigerate the dough for at least 1 hour so it is workable.
- Roll the dough to 3 mm thickness to achieve a crispy texture.
- Brush with egg yolk and score the characteristic marks before baking.
Chef Tips from the Video
- Using fleur de sel gives a pleasant little crunch.
- A perforated tray allows air to circulate, ensuring even baking and a nicely crisp underside.
- Do not overwork the dough to preserve the butter's tenderness.
Troubleshooting
The dough is too soft and spreads difficultly.
Wrap the dough again and chill it for 15‑30 minutes before continuing.
The galettes are too hard after baking.
Reduce the baking time by 2‑3 minutes or lower the temperature to 170°C.
The galettes do not brown.
Brush a little more egg yolk or increase the temperature to 190°C for the last 2 minutes.
Storage
Refrigerator: Store in an airtight container 3 to 5 days.
Freezer: Pack the galettes in a freezer bag; they keep up to 1 month.
Room temperature: At room temperature, in a dry container, up to 2 days.
Make-Ahead Tips
- The dough can be prepared the day before and kept in the refrigerator for 24 hours.
- Cut galettes can be frozen raw and baked directly from the freezer (add 2 minutes baking).
Last updated: August 20, 2026
