Cream Cheese Galette
Decadent Cream Cheese Galette Recipe
I can confidently say this is one of the most delicious fermented breads I’ve ever made, and it’s the one I recommend the most! The hallmark of this bread is its wonderfully fluffy yet tender texture, complemented by the rich, nutty flavor of cream cheese that makes you reach for slice after slice. It’s such a delightful bread that a single batch disappears in no time!
Dough Ingredients- 200g Bread Flour
- 5g Yeast
- 4g Baking Powder
- 30g Sugar
- 3g Salt
- 1 Egg
- 70g Milk
- 50g Cream Cheese (for dough)
- Sliced Almonds (for topping)
Cream Cheese Filling- 100g Cream Cheese
- 25g Sugar
- 100g Cream Cheese
- 25g Sugar
Cooking Instructions
Step 1
Complete the dough using the bread maker’s dough cycle. If you don’t have a bread maker, knead the dough thoroughly by hand until smooth. Transfer the dough to a work surface and knead for an additional 3-5 minutes. This step develops the gluten, resulting in a chewy and delicious bread.
Step 2
Gently stretch the dough. If a thin, elastic membrane forms, similar to the picture, your dough is ready. Proper gluten development is key to a chewy and tasty bread.
Step 3
Shape the completed dough into a ball, place it in a bowl, and cover it with plastic wrap. Poke a few small holes in the plastic wrap, or cover with a damp cloth, and let it undergo its first fermentation at room temperature for about 40-45 minutes. Wait until the dough doubles in size.
Step 4
Now, let’s prepare the cream cheese filling. Leave the cream cheese at room temperature until softened, then mix it with the sugar until smooth and creamy. This creates a rich and nutty filling.
Step 5
If the first fermentation went well, the dough should not stick to your fingers when pressed, and it will look stretchy like a web, as shown in the picture. After the first fermentation, gently punch down the dough to release the gas. Then, cover it with plastic wrap or a damp cloth and let it rest for about 15 minutes. This resting period makes the dough easier to handle.
Step 6
Once the dough has rested, place it on your work surface and use a rolling pin to flatten it into a rectangle approximately 20cm x 35cm. Next, spread the prepared cream cheese filling over it. Here’s a crucial tip for spreading the filling: instead of covering the entire 2/3 of the dough surface like I did, try to spread it in a neat, straight line, leaving about a 3cm border along one edge. This will make rolling the dough much easier and prevent blowouts.
Step 7
After spreading the cream cheese, carefully roll up the dough from the edge where you started, ensuring the filling stays inside. This step shapes the bread.
Step 8
Once rolled, pinch the edges firmly together to seal them securely. This prevents the filling from leaking out during baking and ensures a neat finish.
Step 9
Place the shaped dough onto an oven tray and form it into your desired galette shape. Then, cover it with plastic wrap or a damp cloth and let it undergo its second fermentation in a warm place for about 40-50 minutes. After the second fermentation, decorate the top of the dough with toppings like sliced almonds or walnuts, according to your preference.
Step 10
I baked mine in a convection oven preheated to 180°C (350°F) for about 20 minutes. It’s essential to preheat your oven thoroughly for at least 10 minutes. While convection ovens preheat quickly, baking at temperatures above 200°C (390°F) can easily burn the top, so pay close attention to the temperature.
Step 11
This is my fourth attempt, and it’s a success after three failures! One of my favorite aspects of this bread is its incredibly thin crust. Experience the delightful contrast of a crisp exterior and a soft interior.
Step 12
This is exactly the kind of delicate, thin crust I wanted to show you! It boasts a perfect harmony of a crisp outside and a tender inside.
