Gâteau de ménage or Galette comtoise Recipe
Gâteau de ménage or Galette comtoise
Flavors of France
Total time: more than 2 hours
Preparation time: 30 minutes
Rising time: 3 hours
Baking time: Under 30 minutes
Oven temperature: 180° C (350° F)
Difficulty: Average
Chef's Note

Bakers in the French region of Franche-Comté prepare this cake throughout the year. It's a very butter yeast dough, covered with cream or a sweet topping. The cake is round and golden with a dark brown edge. 

This simple cake was once prepared with bread dough and baked before the bread went in. 

Brioche dough
- 125 g (4 oz.) flour
- Brewer's yeast
- Salt
- 15 g (1 tbsp.) sugar
- 30 ml (2 tbsp.) milk
- 15 ml (1 tbsp.) water
- 1 egg
- 40 g (3 tbsp.) butter
Sugar topping
- 1 egg yolk
- Sugar to taste
Cream topping
- 1 egg yolk
- 30 g (2 tbsp.) sugar
- 125 ml (1/2 cup) milk
- 15 g (1 tbsp.) cream
  1. To make the brioche dough, combine the flour, yeast, milk and water. 
  2. Add the whole egg, salt, softened butter and sugar.
  3. Knead the dough until smooth; set aside to rise for 3 hours in a warm place. 
  4. Spread the dough out very thinly on a baking sheet. 
  5. Bake in a 200° C (400° F) oven for 20 minutes. 
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