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Galette Bretonne


gfron1
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Here it is.  Galette Bretonne ala Ann Amernick.  Raisins and candied grapefruit peel.  We baked it in a shortbread form - very nice. 

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That looks wonderful to me!

John DePaula
formerly of DePaula Confections
Hand-crafted artisanal chocolates & gourmet confections - …Because Pleasure Matters…
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When asked “What are the secrets of good cooking? Escoffier replied, “There are three: butter, butter and butter.”

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Galette only means flat cake, so in Brittany it can be a thin buckwheat pancake eaten with savoury garnishings, or a completely different thing: a small, cookie-sized round shortbread-like pastry. The pastry may be hard or crumbly but it is always rich in butter, based on pâte sablée.

The term "galette bretonne" most often refers to the cookie version. When mentioning the pancake one rather says "galette de blé noir" (blé noir = sarrasin = buckwheat). Not all of Brittany uses the term "galette de blé noir" for buckwheat pancake, the term is only used in Western Brittany, the French-speaking part. In the West, they will say "crêpes (de blé noir)" as a direct translation of krampouez.

Edited by Ptipois (log)
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