Small Breton galettes

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

1. 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

2. 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

3. Incorporate the flour

   Add the sifted T55 flour gradually, mixing until a soft and homogeneous dough forms.

   Time: PT5M

4. 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

5. Roll out the dough

   On a lightly floured work surface, roll the dough to about 3 mm thickness with a rolling pin.

   Time: PT10M

6. Cut out the galettes

   Use the galette cutter to cut round shapes. Gather the scraps, re‑roll and cut again.

   Time: PT5M

7. Arrange on the tray

   Place the cut galettes on the perforated tray, spacing them slightly.

   Time: PT2M

8. 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

9. 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

10. 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