Galette de Fougerolles


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.
5,3185/5 for 3 ratings
Grade this recipe:

Last modified on: February 17th 2019

For 1 galette, you will need:

Change those ingredients for: 1 galette 2 galettes 3 galettes

How long does it take?

Time required for this recipe:
PreparationRestingCookingStart to finish
41 min.2 hours40 min.3 hours 21 min.
Keeping: 1 or 2 days in the fridge, covered with plastic film.
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...

Step by step recipe


Stage 1 - 4 min.
Galette de Fougerolles : Photo of step #1
Shape 200 g Brioche dough into 2 balls.

Stage 2 - 3 min.
Galette de Fougerolles : Photo of step #2
Stand a deep 7-inch (18 cm) dessert ring on a sheet of cooking parchment laid on a baking sheet.

Stage 3 - 6 min.
Galette de Fougerolles : Photo of step #3
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.
Galette de Fougerolles : Photo of step #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.

Stage 5 - 2 min.
Galette de Fougerolles : Photo of step #5
Glaze around the edge of the circle using a brush.

Stage 6 - 3 min.
Galette de Fougerolles : Photo of step #6
Spread 250 g Rich hazelnut buttercream over the dough, keeping it inside the glazed edge.

Stage 7 - 2 min.
Galette de Fougerolles : Photo of step #7
Sit the second circle of dough on top and press down lightly around the edge to seal.

Stage 8 - 2 hours
Galette de Fougerolles : Photo of step #8
Glaze all over the top.

Leave in a warm place to rise for 2 hours.

Stage 9 - 2 min.
Galette de Fougerolles : Photo of step #9
Meanwhile, drain 50 g Griottine cherries.

Stage 10 - 5 min.
Galette de Fougerolles : Photo of step #10
Roll out 100 g Craquelin (sweet cracker dough) thinly.

Stage 11 - 3 min.
Galette de Fougerolles : Photo of step #11
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.
Galette de Fougerolles : Photo of step #12
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.
Galette de Fougerolles : Photo of step #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.

Stage 14 - 40 min.
Galette de Fougerolles : Photo of step #14
Bake for about 40 minutes.

Stage 15
Galette de Fougerolles : Photo of step #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.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
1,537 Kcal or 6,435 Kj26 gr175 gr82 gr
77 %10 %17 %12 %
Per 100 g
Energetic valueProteins CarbohydratesFats
244 Kcal or 1,022 Kj4 gr28 gr13 gr
12 %2 %3 %2 %
Per galette
Energetic valueProteins CarbohydratesFats
1,537 Kcal or 6,435 Kj26 gr175 gr82 gr
77 %10 %17 %12 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

Change currency:

Source

Home made.

More recipes?

This recipe uses (among others)
Rich hazelnut buttercreamRich 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 doughBrioche dough: You can get more informations, or check-out other recipes which use it, for example: Nanterre brioche, Mini apricot and pistachio brioches, Brioche Tatin, Chinois, Brioche feuilletée (flaky brioche), ... All
Craquelin (sweet cracker dough)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 cherriesGriottine cherries: You can get more informations, or check-out other recipes which use it, for example: Cherry and pistachio tarts, Individual charlottes with morello cherries, Black Forest gateau, Piped petits-fours, ... All

Other recipes you may also like

[Stewed apricots]
Stewed apricots
Here is how to make delicious stewed apricots, both an easy and a more sophisticated way.
193,732 124.1/5 for 33 ratings 1 hour 25 min.
[Foie gras cured in salt]
Foie gras cured in salt
This a quite different preparation from the terrine of foie gras, this time it does not go in the oven, the liver is salted for 48 hours and it "cooks" (or cures) in this way.
72,2985/5 for 11 ratings 2 days 16 hours 28 min.
[Surprise bread]
Surprise bread
This recipe is for a large surprise bread so you can make six layers (48 small sandwiches if you divide each layer in 8), with three different flavours: smoked salmon/lime, smoked ham/butter, mayonnaise/chicken.
75,078 14.4/5 for 7 ratings 6 hours 24 min.
[African style chicken]
African style chicken
This is a sort of smoked chicken, cooked in a tomato-coconut sauce, and served with kidney beans and plain rice. It's quite a simple recipe, with ready-made ingredients, but which needs a long cooking time on low heat (one hour).
82,6015/5 for 11 ratings 2 hours 4 min.
[How to prepare cabbage]
How to prepare cabbage
Cabbage can be used cooked or raw, whole leaves or in julienne. Here is how to prepare a cabbage julienne.
60,404 13.9/5 for 11 ratings 43 min.

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-11-24)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

I am not a leaving thing

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.
I am not a leaving thing
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.

Back to top of page