Rich Sweet Potato Galette Breton: Crispy Outside, Tender Inside
Sweet Potato Galette Breton Recipe ｜ Hyosom’s Delightful Sweet & Salty Treat
Indulge in the rich, buttery aroma and the wonderfully balanced sweet and salty flavor of our Sweet Potato Galette Breton! This cookie boasts a satisfyingly crisp exterior and a tender interior, thanks to a generous amount of butter and a touch of salt that perfectly complements its sweetness. You’ll experience a delightful interplay of flavors that’s simply irresistible! This recipe makes about 20 cookies, perfect for afternoon tea or as a homemade gift.
Sweet Potato Galette Breton Ingredients- 150g unsalted butter, softened
- 80g granulated sugar
- 3g salt
- 2 large egg yolks
- 2 tsp vanilla extract or rum
- 150g cake flour (or all-purpose flour)
- 60g almond flour
- 3g baking powder
- 100g steamed sweet potato, mashed until smooth
Cooking Instructions
Step 1
While the steamed sweet potato is still warm, peel it and mash it thoroughly with a fork or masher until completely smooth with no lumps. Set aside to cool slightly.
Step 2
In a large bowl, cream the softened unsalted butter until smooth and fluffy using a whisk or spatula. Add the granulated sugar and salt, and mix well until the sugar granules are mostly dissolved. The mixture should become light and creamy.
Step 3
Add the egg yolks one at a time, mixing thoroughly after each addition until fully incorporated and emulsified. Ensure each yolk is well combined before adding the next to prevent the mixture from separating.
Step 4
Stir in the vanilla extract or rum until well combined. The vanilla (or rum) adds a wonderful aroma and depth of flavor to the cookies.
Step 5
In a separate bowl, sift together the cake flour, almond flour, and baking powder. Sifting ensures that the dry ingredients are well combined and aerated, leading to a lighter cookie texture. Add the sifted dry ingredients to the butter mixture and gently fold them in using a spatula, cutting through the mixture until just combined. Be careful not to overmix, as this can develop gluten and make the cookies tough.
Step 6
Once the dry ingredients are almost incorporated, add the mashed sweet potato to the dough. Gently mix until the sweet potato is evenly distributed throughout the dough. The sweet potato will add moisture, making the dough slightly softer.
Step 7
Wrap the dough in plastic wrap, flatten it into a disc, and refrigerate for at least 3 hours, or preferably overnight. This resting period is crucial because the dough is quite soft. Chilling will firm it up, making it much easier to handle and shape.
Step 8
Once the dough is well chilled, unwrap it and place it on a lightly floured surface. Roll it out evenly to about 2cm (approximately 0.8 inches) thick. If you are using a specialized galette mold, roll the dough to about 1cm (approximately 0.4 inches) thick to fit the mold’s height.
Step 9
Using a cookie cutter that is 4.5cm (approximately 1.8 inches) in diameter, cut out rounds from the dough. Ensure the cutter size is slightly smaller than the inner diameter of the muffin tin or galette mold you will be using, so the dough fits snugly.
Step 10
Carefully place the cut dough rounds into your muffin tin cups or galette molds. Gently press the dough to fit the contours of the mold.
Step 11
Brush the tops of the cookies with a thin layer of egg yolk. Then, using the back (rounded side) of a fork, gently press to create a simple pattern. Avoid using the tines or the sharp edge of the fork, as this can tear the dough and make the pattern look messy.
Step 12
Bake in a preheated oven at 170°C (340°F) for 25-30 minutes, or until the cookies are a beautiful golden brown. Baking time may vary depending on your oven. Allow the baked Galette Breton cookies to cool completely on a wire rack before enjoying.
