contact us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right.

3 E 71st St, #2C
New York, NY 10022

Alta Editions is an award-winning publisher of beautiful online cookbooks. 

Gateau de Galette

Chef Laurent Gras Recipes

Gateau de Galette

Alta Editions

A comforting combination of buttercream, coffee, chocolate, and rum, plus the creamy texture that results after this cake has been allowed to sit, makes this dessert deeply satisfying and nostalgic.
— Laurent Gras

This Provence-inspired Gateau de Galette recipe is a preview from chef Laurent Gras's multiple IACP award-winning cookbook, My Provence.

4 servings   |   Prep Time: 1 hour   |   Cooking Time: 10 minutes



For the Buttercream

  • 1 cup (250 ml) whole milk
  • ⅔ cup (150 g) sugar, divided
  • 4 egg yolks
  • 3 ½ sticks (400 g) unsalted butter, at room temperature


For the Gateau

  • 1 cup (250 ml) strong coffee, lukewarm
  • 1/2 cup (115 ml) dark rum
  • 45 Petit Beurre cookies by LU (2 200-g packages) 
  • Buttercream, from above
  • 7 ounces (200 g) bittersweet chocolate


Fill a large mixing bowl with ice and water. Set aside. Combine the milk with half of the sugar in a small saucepan and bring to a simmer. Place the egg yolks and the remaining half of the sugar in a medium mixing bowl and whisk until pale and creamy, about 5 minutes. While continuing to whisk, slowly pour the hot milk mixture into the yolks. Pour this combined mixture back into the saucepan and cook, while stirring with a rubber spatula, until the temperature reaches 180ºF (83°C). Transfer to a clean mixing bowl and set over the ice water bowl to cool to room temperature, about 75°F (25°C). When chilled, whisk in the butter until the mixture is light and creamy.

To Assemble the Dish

Combine the coffee with the rum in a shallow bowl. Soak 2 cookies at a time in the warm coffee mixture, just long enough for them to absorb the coffee without breaking. Hold the cookies under the surface with your fingertips. It may take a couple of tries to see how much soaking is just enough; you may break a few. Reheat the coffee mixture in the microwave periodically to keep it lukewarm. Arrange the first layer of cookies on a platter in a rectangle, 3 by 3. Using a small, offset, flexible spatula, spread a thin layer of the buttercream over the cookies. Grate the chocolate on top to cover in an even layer. Repeat 4 more times to produce 5 layers of cookie, buttercream, and grated chocolate. Cover the cake with more chocolate. Spread the remaining buttercream on the sides and cover them with more chocolate, too, using the spatula to flip the grated chocolate up from the plate to cover. Refrigerate for at least 3 hours before serving.

Get this recipe and over 40 other delicious Provence-inspired dishes in Laurent Gras: My Provence, the award-winning online cookbook from renowned chef Laurent Gras, for $9.99.
Get It Now button