Second round of galette, after the Galette des Rois that you can find anywhere in France to celebrate the Epiphany, here is the specialty of my region! The recipes are completely different. When the first one is made out of frangipane and puff pastry, this one is sort of a mix between flan and chou pastry, flavored with orange blossom water.
- 1 cup milk 250 ml
- ½ cup sugar 100 g
- ⅓ cup butter 70 g
- ¾ cup + 1 tbsp flour 130 g
- 3 eggs 150 g
- 1 egg white 30 g
- 3 tbsp orange blossom water
- 1 pinch salt
- 1 egg yolk for the egg-wash
Preheat the oven up to 350°F.
In a pot, bring to a boil the milk, sugar, butter and salt.
Meanwhile, weigh the flour, the eggs and the orange blossom water in different containers.
When the milk starts boiling and the butter is melted, add the flour all at once and stir with a wooden spoon for about a minute, until it forms a ball and detached from the sides of the pot.
Transfer into a mixing bowl along with the paddle attachment and leave it on second speed for a couple of minutes – until there is no more steam coming out.
Add the eggs one by one, mixing and scraping the bowl properly every time. Once done, add the orange blossom water and mix one last time.
Spray the ring with oil and place it on a baking sheet lined up with parchment paper. If you’re using a pan, spray with oil and place some parchment paper on the bottom.
Pipe a first layer of the pastry and place the feve on a side.
Cover with the rest of the pastry and even it out. Egg wash with the yolk and trace some lines with a fork.
Put in the oven for about 30 minutes, until the galette has a nice golden brown color. The galette is going to rise, like a souffle, but is going to flatten when you remove it from the oven.
Wait until it cools down to remove from the mold.
Keep the galette in the refrigerator.