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.
2,1055/5
Last modified on: February 17th 2019
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?
| 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 a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...
When should I start for the recipe to be ready at a certain time?
Work this out...
Step by step recipe
Stage 1
4 min.
Shape 200 g Brioche dough into 2 balls.Stage 2
3 min.
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.
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.
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.
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.
Nutritional information
How much will it cost?
For 1 galette : 5.65 €
Source: Home made.
More recipes?
This recipe use (among others) | Rich hazelnut buttercream: You can get more informations, or check-out other recipes which use it, for example: Tarte Jurassienne, ... All |
 | Brioche dough: You can get more informations, or check-out other recipes which use it, for example: Eggs in brioche nests, Agen prune cake, St Tropez tart, Snails in a brioche, Apple and Blackcurrant Brioche Pies, ... All |
 | Craquelin (sweet cracker dough): You can get more informations, or check-out other recipes which use it, for example: Choux pastry (pâte à choux), Mini Mont-Blanc choux puffs, ... All |
| Griottine cherries: You can get more informations, or check-out other recipes which use it, for example: Individual charlottes with morello cherries, Piped petits-fours, Cherry and pistachio tarts, Black Forest gateau, ... All |
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-03-24)
Note: We'll never share your email with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question
You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.