Galette Bressane

Steps

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1. 1
   Prepare brioche dough (see Bruno Albouze's recipe on his website). Divide the dough into 18 balls of 50g each and refrigerate for 30 minutes.
   ≈0:13
2. 2
   Shape the chilled brioche balls and let them proof at room temperature for about 90 minutes until doubled in size.
   ≈1:39
3. 3
   While the brioche is proofing, whip together soft whipped cream, sugar and vanilla in a chilled bowl until fluffy. Prepare an egg wash by mixing egg yolk with a splash of heavy cream.
   ≈2:11
4. 4
   Preheat the oven to 450°F (230°C).
   ≈2:24
5. 5
   Gently deflate the center of each proofed brioche round with your fingers to create a border or well.
   ≈2:30
6. 6
   Brush the border of each brioche with egg wash, then sprinkle with Mexican vanilla sugar and white sugar.
   ≈2:37
7. 7
   Spoon the whipped Chantilly cream into the center of each brioche.
   ≈2:52
8. 8
   Bake in the preheated oven for about 10 minutes until golden brown.
   ≈2:52