Galette Bressane

Make the brioche dough a day ahead.

Divide into 18 tight rounds of 50 grams each and refrigerate 30 minutes to rest; the rounds can be frozen for later.

Roll each round into a 4-inch (10-centimeter) disc.

Proof about 90 minutes, depending on room temperature.

Whip heavy cream, sugar and vanilla to soft peaks in a chilled bowl.

Set the oven to 450F (230C).

Press down the center of each proofed disc with the fingers to leave a border.

Brush the border with egg yolks mixed with a dash of heavy cream; top with panela sugar and white sugar.

Scoop the chantilly into the center and bake about 10 minutes.