The first time I ate a galette de Pérouges was after a stroll through the medieval town of Pérouges, in the heart of the Ain region, not far from Bugey. On a wooden table, I was served this thin, brioche-like galette, almost like a sugar tart, with that simple yet magical duo: butter and sugar. Nothing complicated, but a true French regional dessert, redolent of a traditional family recipe.
Here, I'm sharing my version of the authentic recipe, the one I make at home whenever I crave that caramelized crispness around the edges and that melt-in-your-mouth center. The secret lies in the brioche dough, rolled out very thin, then the (yes, generous) butter-sugar filling, and above all, baking in a very hot oven. It's this burst of heat that transforms the sugar into a light, shiny, caramel-like crust, without drying out the crumb.
I also keep the little detail that makes all the difference: a touch of orange blossom water. Not to perfume it like a festive brioche, just to add a subtle note that complements the butter. And since it's a quick recipe, I often make it when I want a dessert to share: warm, eaten with my fingers, or cut into slices like a tart.
You can easily adapt it: thinner for a crispy "lace" effect, or a little less spread for a softer texture. But the spirit remains the same: Pérouges on a plate, simple, straightforward, and incredibly delicious!
Pérouges Galette
4
people22
minutes16
minutes699
kcal38
minutesThe recipe for the Pérouges galette is thin and golden, somewhere between a sugar tart and a brioche galette: butter, sugar, and a hint of orange blossom. It's baked in a very hot oven to achieve a caramelized crust and a meltingly soft center, just like in the Ain region!
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Ingredients
200g of wheat flour (T45 or T55 )
25 g of powdered sugar
1 sachet of dried baker's yeast (approximately 7g per sachet)
1 pinch of fine salt
1 egg (approx. 50g each)
80 ml of lukewarm milk
60g soft unsalted butter (for the pastry)
80g very soft unsalted butter (for the filling)
90g of caster sugar (for the topping )
1 tablespoon of orange blossom water
1 teaspoon of finely grated lemon zest (optional, but very good)
Equipment that may be useful
Preparation steps
- Warm the milk (it should be just lukewarm to the touch). In a bowl, mix the warm milk with the yeast and 1 teaspoon of the sugar from the dough. Let it rest for 5 minutes: it will foam slightly, perfect.
- In a mixing bowl, combine the flour, the remaining sugar, and the salt. Make a well in the center, add the egg, then the milk and yeast mixture, which will give the dough its brioche-like texture. Mix with a spoon, then by hand, until you have a smooth dough.
- Add 60g of softened butter in small pieces. Knead for 4 to 6 minutes: the dough will become smooth and slightly elastic. If it is too sticky, very lightly flour the work surface (just a dusting).
- Preheat the oven to its highest setting (250°C if possible) with a baking tray inside so it's piping hot. This is important for baking in a very hot oven.
- Roll out the dough very thinly into a disc approximately 28 to 30cm in diameter (2 to 3mm thick) on a sheet of baking paper. Place it on a cold baking tray or board so it can be easily transferred to the hot oven tray.
- In a bowl, mix 80g of very soft butter with 90g of sugar, orange blossom water and, if using, lemon zest. You should obtain a thick, spreadable paste.
- Spread this butter-sugar topping over the pastry, leaving a 1cm border. With your fingertips, make a few small indentations; this will help create more caramelized areas.
- Slide the galette (including the baking paper) onto the preheated baking sheet. Bake for 12 to 16 minutes: the galette should be golden brown with caramelized edges. Keep a close eye on it during the last 2 minutes, as it can brown quickly.
- Let it cool for 5 minutes before cutting. Serve warm to maintain the crispy/melty contrast.
📊 Nutritional Information
1 serving (approx. 155g)
| Nutrient | Value |
|---|---|
| Calories | 699 kcal |
| Proteins | 10g |
| Carbohydrates | 77g |
| including sugars | 45g |
| Lipids | 39g |
| including saturated fatty acids | 24g |
| Fibers | 2g |
| Sodium | 220mg |
| Vitamins | |
| Vitamin A | 30% AJR |
| Vitamin B2 | 18% AJR |
| Vitamin E | 12% AJR |
| Minerals | |
| Phosphorus | 18% AJR |
| Calcium | 10% AJR |
| Selenium | 14% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
Best eaten warm on the same day. You can keep the Pérouges galette for 24 hours at room temperature, well wrapped, then simply reheat it for 4-5 minutes at 200°C to restore its crispness.
It can be frozen in portions: reheat directly in the oven for 8-10 minutes at 190°C.
💡 Chef's Tips
For an even crispier crust, preheat the baking sheet for an additional 10 minutes and roll out the dough to a 2mm thickness. If your oven runs very hot, reduce the temperature to 240°C after 5 minutes to prevent the edges of this delicious sugar pie from burning.
🔄 Variations
- More “sugar pie” version: replace 20g of sugar in the topping with 20g of brown sugar for a more amber caramel.
- Ultra-thin Pérouges galette: spread to 1.5-2mm and reduce cooking time to 10-12 minutes, closely monitoring the color.
