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.
4,2485/5 for 2 ratings
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?
Time required for this recipe:
Keeping: 1 or 2 days in the fridge, covered with plastic film.
| 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?
Step by step recipe
Stage 1 - 4 min.
Shape 200 g Brioche dough into 2 balls.
Stage 2 - 3 min.
Stand a deep 7-inch (18 cm) dessert ring on a sheet of cooking parchment laid on a baking sheet.
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.
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.
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.
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 : 4.30 €
Source
Home made.More recipes?
This recipe uses (among others) | Rich hazelnut buttercream: You can get more informations, or check-out other recipes which use it, for example: Tarte Jurassienne, Plum tart "En passant par la Lorraine", ... All |
 | Brioche dough: You can get more informations, or check-out other recipes which use it, for example: St Tropez tart, Brioche Tatin, Brioche royale, Brioche galette, Mini apricot and pistachio brioches, ... 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: Cherry and pistachio tarts, Black Forest gateau, Individual charlottes with morello cherries, Piped petits-fours, ... All |
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