Galette de Fougerolles
A recipe from cooking-ez.com
17K5 February 17th 2019
For 1 galette, you will need:
|Preparation||Resting||Cooking||Start to finish|
|41 min.||2 hours||40 min.||3 hours 21 min.|
Step by step recipe
- 1: Shape 200 g Brioche dough into 2 balls.
- 2: Stand a deep 7-inch (18 cm) dessert ring on a sheet of cooking parchment laid on a baking sheet.
- 3: Roll out the 2 pieces of brioche dough with a rolling pin into circles about 7 inches (18 cm) in diameter.
- 4: 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.
- 5: Glaze around the edge of the circle using a brush.
- 6: Spread 250 g Rich hazelnut buttercream over the dough, keeping it inside the glazed edge.
- 7: Sit the second circle of dough on top and press down lightly around the edge to seal.
- 8: Glaze all over the top.
Leave in a warm place to rise for 2 hours.
- 9: Meanwhile, drain 50 g Griottine cherries.
- 10: Roll out 100 g Craquelin (sweet cracker dough) thinly.
- 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.
- 14: Bake for about 40 minutes.
- 15: Leave to cool on a wire rack.
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
September 18th 2021.