11: Cut out a circle of craquelin 7 inches (18 cm) in diameter. Use a plate of the right size to help you.
12: Once the brioche has risen well, preheat the oven to 360°F (180°C). Lay the craquelin on top of the galette.
13: 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.
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.