Paris Galette

An inspirational and authentic recipe for galette.

tarts Pastry Butter


Group 1

Mix and sieve the flour and baking powder.

Make a nice pastry using the Debic butter, sugar and salt.

Mix the egg yolks into the pastry and fold in the flour and baking powder using a spatula.

Leave in the refrigerator overnight and roll out the next day to a thickness of 3 mm.

Baste the pastry with egg yolk and cut out small circles (5 cm in diameter), cook the biscuits on a very hot waffle iron with a fine grid.