Galette de Goumeau Recipe
Galette de Goumeau
Flavors of Franche-Comté
Total time: more than 2 hours

Prep. time: 30 minutes
Waiting time: 3 hours
Baking time: Under 30 minutes
Oven temperature: 180° C (350° F)

Difficulty: Average
Chef's Note

Goumeau refers to chou pastry enriched with cream. This traditional cake ranges in size from 12-40 cm in diameter, and can weigh anywhere from 70 g to 1 kg. It combines the delicious flavors of butter, milk, sweet cream and sometimes orange flower water.

Brioche dough
- 125 g (5 oz.) flour
- Yeast
- Salt
- 15 g (1 tbsp.) sugar
- 30 ml (2 tbsp.) milk
- 15 ml (1 tbsp.) water
- 1 egg
- 40 g (3 tbsp.) butter

- 250 ml (1 cup) milk
- 100 g (3 1/2 oz.) sugar
- 50 g (2 oz.) flour
- 3 whole eggs
- 100 ml (6 tbsp.) crème fraîche
- A pinch of salt
- Orange flower water

Goumeau express
- 100 g sugar
- 100 ml crème fraîche

- 1 Tbsp. butter
- 2 Tbsp. sugar
- 1 bean
  1. To make the brioche dough, combine the flour, yeast, water and milk. 
  2. Add the whole egg, salt, softened butter and sugar. 
  3. When the dough is smooth, let it rise for 3 hours in a warm place. 
  4. Spread the dough out on a baking sheet until very thin. 
  5. Prepare the "goumeau": heat the milk, sugar, butter and salt together until the butter is melted and the sugar dissolved.
  6. Add the flour, mixing well, then mix in the eggs and cream and the orange flower water if using.
  7. Pour the goumeau on the dough and bake for 20 minutes at 200° C (400° F).
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