Franc-Comtoise French Galette

Step 1

Preheat oven to 350F/180C.

Step 2

In a medium sauce pan, heat on medium low the milk, water and sugar together until it starts to boil.

Step 3

Remove from the heat and add your softened butter, mix until melted.

Step 4

Add your flour, combine with your spatula. This will form a ball. Return to the heat to remove some humidity, keep your spatula moving it around (Maximum 1 minute).

Step 5

Then, add the eggs one at the time, ensuring each egg is combined before adding the next one. Add the orange blossom water and heavy whipping cream last.

Step 6

Place your Daisy Flexipan Mold on the top of your Medium Perforated Baking Sheet.

Step 7

Pour your preparation into your Flexipan®, add your Trinket (1 or 2) and gently flatten your Pâte à Choux. With a fork design the top of your galette and brush it with your egg wash.

Step 8

Bake for 45 minutes at 350F/180C. (Every oven heats differently, monitor your galette from 35min). Then, pass it under the grill to give it a caramel color, but keep an eye on it, it heats fast.

Step 9

Once your French Galette is out of the oven, let it completely cool down. Then, slide it onto your service plate. Enjoy & Bon Appétit!