Ingredients for 6 servings:
- 250 ml (1 cup) milk,
- 80 g (3oz) butter,
- pinch of salt,
- 60 g (2oz) sugar,
- 3 large eggs or 4 small (+ 1 for the glaze),
- 150 g (5oz) flour,
- orange flower water or rum
1. Combine the water, butter and salt in a medium saucepan. Set the pan over moderately high heat until the butter melts and the water boils, then remove from the heat.
2. Add the flour all at once and stir vigorously with a wooden spoon. Set the pan over low heat, and continue stirring until the mixture is smooth and comes away from the sides of the pan in a ball, about 1 minute. Remove from heat and let cool a few minutes.
3. Add the eggs, one at a time, beating well after each addition. The mixture must be just soft enough to fall from the spoon but firm enough to hold its shape. Add the orange flower water or rum.
4.Pour batter into a mold in porcelain or clay or pie plate, buttered.
5. To gild the pastry, beat the yolk of the last egg and 1 tablespoon milk with a fork and brush this mixture over the surface of the galette, using a brush ( it will make a nice golden galette) . With the point of a knife, mark the surface with a grid pattern.
6. Bake 30-40 minutes in the oven, at 190°C (375°F).
When removed from the oven, the galette should be golden brown and well risen but it will fall after a few moment.
Wine Pairing Tips:
A Vin de Paille from the Jura or other sweet wine offers a delicious climax to a meal. Serve well chilled so that the sugar does not dominate the galette. A Crémant or Champagne can provide a good alternative.