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.
9,4685/5 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.
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...

Keeping:

1 or 2 days in the fridge, covered with plastic film.

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
707 Kcal or 2,960 Kj26 gr177 gr82 gr
35 %10 %17 %12 %
Per 100 g
Energetic valueProteins CarbohydratesFats
112 Kcal or 469 Kj4 gr28 gr13 gr
6 %2 %3 %2 %
Per galette
Energetic valueProteins CarbohydratesFats
707 Kcal or 2,960 Kj26 gr177 gr82 gr
35 %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?

Change currency:

Note : These prices are only approximate.

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: Tarte Jurassienne, Plum tart "En passant par la Lorraine", ... All
Brioche doughBrioche dough: You can get more informations, or check-out other recipes which use it, for example: 3-fruit brioche loaf, Brioche galette, Mini apricot and pistachio brioches, Eggs in brioche nests, Snails in a 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: 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: Mini almond-morello tarts, Black Forest gateau, Individual charlottes with morello cherries, Cherry and pistachio tarts, Piped petits-fours, ... All

Other recipes you may also like

Flambéd bananas
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.
73,721 14/5 for 1 ratings 40 min.
Crème brulée
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...
187,719 74.3/5 for 7 ratings 4 hours 38 min.
Soft fruits in sabayon
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.
80,5353.9/5 for 18 ratings 46 min.
Tiramisu
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
111,1865/5 for 1 ratings 49 min.
European glass
European glass
A little dessert that's rather long to make, but which will always impress your guests. Layered in a glass: a jellied red fruit coulis, a layer of pineapple charlotte cream, a layer of kiwi coulis, topped with a peeled clementine segment. It's "european" because it resembles the italian flag, and in...
70,8095/5 for 1 ratings 2 hours 29 min.

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2020-07-19)

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