Galettes de Perouges

Perouges is a small, fortified medieval city about 20 miles outside of France’s third largest city, Lyon. They have a variety of different dishes that are common to the area, but one dessert in particular is typically only found in this area. Galettes are a round or free-form creations made of dough and can be sweet or savory. These are most definitely sweet with a crispy, caramelized top and a buttery soft dough.

Galettes de Perouges can be eaten on their own, but they are often served with unsweetened whipped cream and fresh fruit or raspberry jam. Trust me on the unsweetened whipped cream – it will seem tart on it’s own, but it really helps to balance the sweetness in the galette.

Galette de Perouges 2

Galette de Perouges

GALETTES DE PEROUGES

10g active dry yeast
1 1/2 Tbsp warm water
13 Tbsp butter, softened
1 egg
2 1/2 Tbsp sugar
Zest of 1 lemon
1 2/3 cups flour
Pinch of salt
1/3 cup powdered sugar

Combine the yeast and water and set aside.

Mix together 10 Tbsp butter, egg, sugar, and lemon zest until combined. Add flour, salt, and yeast and knead together. Cover and allow to rise for 2 hours.

Preheat oven to 400F 20 minutes before ready to bake. Melt remaining 3 Tbsp butter in small saucepan.

Roll dough out thinly and place on a baking sheet. Spread melted butter evenly over the top and sprinkle with powdered sugar.

Bake for 5 minutes. Turn on broiler and cook for 3 more minutes until sugar starts to caramelize, being careful not to burn it. Serve warm.

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