Galette de Fougerolles
This Galette de Fougerolles is a flattish cake filled with a hazelnut buttercream and topped just before baking with a "craquelin" (sweet cracker) crust, studded with griottine cherries.
37K 4 5
Last modified on: February 17th 2019
Keywords for this recipe:For 1 galette, you will need:
- 1
200 g Brioche dough - 2
30 g beaten egg - 3
250 g Rich hazelnut buttercream - 4
50 g Griottine cherries - 5
100 g Craquelin (sweet cracker dough) - Total weight: 630 grams
How long does it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 41 min. | 2 hours | 40 min. | 3 hours 21 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 4 min.
Shape 200 g Brioche dough into 2 balls.
Stage 2 - 3 min.
Stand a deep 7-inch (18 cm) dessert ring on a sheet of cooking parchment laid on a baking sheet.
Stage 3 - 6 min.
Roll out the 2 pieces of brioche dough with a rolling pin into circles about 7 inches (18 cm) in diameter.
Stage 4 - 2 min.
Lay a circle of dough in the bottom of the ring. Don't worry if it doesn't go right to the edge, as it will swell during baking.
Stage 6 - 3 min.
Spread 250 g Rich hazelnut buttercream over the dough, keeping it inside the glazed edge.
Stage 7 - 2 min.
Sit the second circle of dough on top and press down lightly around the edge to seal.
Stage 8 - 2 hours
Glaze all over the top.
Leave in a warm place to rise for 2 hours.
Leave in a warm place to rise for 2 hours.
Stage 9 - 2 min.
Meanwhile, drain 50 g Griottine cherries.
Stage 10 - 5 min.
Roll out 100 g Craquelin (sweet cracker dough) thinly.
Stage 11 - 3 min.
Cut out a circle of craquelin 7 inches (18 cm) in diameter. Use a plate of the right size to help you.
Stage 12 - 2 min.
Once the brioche has risen well, preheat the oven to 360°F (180°C).
Lay the craquelin on top of the galette.
Lay the craquelin on top of the galette.
Stage 13 - 7 min.
Push the cherries into the top of the galette through the craquelin, distributing them evenly.
Tip: Push your finger through the craquelin into the dough with a sharp, precise prod, then stick the cherry into the hole you have made.
Tip: Push your finger through the craquelin into the dough with a sharp, precise prod, then stick the cherry into the hole you have made.
Stage 14 - 40 min.
Bake for about 40 minutes.
Stage 15
Leave to cool on a wire rack.
Remarks
For an interesting variation: replace half the flour in the craquelin with ground hazelnuts. This gives a more definite hazelnut flavour and a subtler crust.
If you don't have hazelnut cream, just use almond cream or frangipane instead.
If you don't have hazelnut cream, just use almond cream or frangipane instead.
Keeping
1 or 2 days in the fridge, covered with plastic film.
Source
Home made.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 713 Kcal or 2,985 Kj | 28 gr | 185 gr | 86 gr |
| 26 % | 8 % | 13 % | 10 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 113 Kcal or 473 Kj | 4 gr | 29 gr | 14 gr |
| 4 % | 1 % | 2 % | 2 % |
| Per galette | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 713 Kcal or 2,985 Kj | 28 gr | 185 gr | 86 gr |
| 26 % | 8 % | 13 % | 10 % |
How much will it cost?
- For 1 galette : 4.33 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
 | Rich hazelnut buttercream: You can get more informations, or check-out other recipes which use it, for example: Plum tart "En passant par la Lorraine", Tarte Jurassienne, ... All |
 | Brioche dough: You can get more informations, or check-out other recipes which use it, for example: Agen prune cake, Morteau sausage rolled brioche, Flaky chocolate brioche, Chinois, Pains briochés aux raisins, ... All |
 | Craquelin (sweet cracker dough): You can get more informations, or check-out other recipes which use it, for example: Mini Mont-Blanc choux puffs, Choux pastry (pâte à choux), ... All |
 | Griottine cherries: You can get more informations, or check-out other recipes which use it, for example: Mini almond-morello tarts, Hazelnut and cherry financiers, Piped petits-fours, Black Forest gateau, Cherry and pistachio tarts, ... All |
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