Hi Claire! Growing up in Franche-Comté, we had a very local and little-known variation of galette des rois called galette franc-comtoise or galette bisontine :))
It looks somewhat similar, with a fève and designs carved on an egg-wash top; but it’s pretty different otherwise. It’s made of a milk-based choux pasty that is flavoured with orange blossom water, and baked in a cake pan (crust less). The pâte à choux doesn’t rise much, giving the galette an amazing chewy texture between flan pâtissier (YUM) and soufflé.
It’s truly addictive, and as for any galette, it’s a shame we only eat it once a year haha. Happy January 6th!
Hi Claire! Growing up in Franche-Comté, we had a very local and little-known variation of galette des rois called galette franc-comtoise or galette bisontine :))
It looks somewhat similar, with a fève and designs carved on an egg-wash top; but it’s pretty different otherwise. It’s made of a milk-based choux pasty that is flavoured with orange blossom water, and baked in a cake pan (crust less). The pâte à choux doesn’t rise much, giving the galette an amazing chewy texture between flan pâtissier (YUM) and soufflé.
It’s truly addictive, and as for any galette, it’s a shame we only eat it once a year haha. Happy January 6th!
Love this and love you but Happy Jan 6th was a crazzzyyyyy intro 😭