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.
6,7685/5 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
1,367 Kcal or 5,723 Kj26 gr175 gr82 gr
68 %10 %17 %12 %
Per 100 g
Energetic valueProteins CarbohydratesFats
217 Kcal or 909 Kj4 gr28 gr13 gr
11 %2 %3 %2 %
Per galette
Energetic valueProteins CarbohydratesFats
1,367 Kcal or 5,723 Kj26 gr175 gr82 gr
68 %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: Pains briochés aux raisins, Mini apricot and pistachio brioches, Brioche feuilletée (flaky brioche), 3-fruit brioche loaf, Chinois, ... All
Craquelin (sweet cracker dough)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 cherriesGriottine 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

Other recipes you may also like

[Potato gratin]
Potato gratin
This classic French recipe is made with sliced potatoes baked in milk and browned on top.
85,137 14.6/5 for 14 ratings 1 hour 47 min.
[Morteau sausage]
Morteau sausage
In this recipe Morteau sausage is cooked on a bed of potatoes cut into medium sized pieces. The idea of this recipe is that the pricked Morteau sausage cooks slowly, so that its smoky flavour seeps down onto the potatoes - it's a pure delight.
288,916 34.1/5 for 10 ratings 1 hour 31 min.
[Lille style chicken]
Lille style chicken
Chicken breasts and mushrooms, cooked separately, then mixed with a tasty cream sauce before serving. It's a dish with a "cuisiné" taste, but which unfortunately is becoming increasingly rare in restaurants.
75,2143.8/5 for 17 ratings 1 hour 5 min.
[Salmon and spinach quiche]
Salmon and spinach quiche
This quiche recipe uses a traditional filling mixture, but adds slices of smoked salmon and blanched spinach.
106,132 14/5 for 10 ratings 1 hour 16 min.
[Half-cooked chocolate cake with raspberry coulis]
Half-cooked chocolate cake with raspberry coulis
A small chocolate cake, still runny in the middle, served with a raspberry coulis.
87,5765/5 for 12 ratings 1 hour 21 min.

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2020-02-23)

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