Galette de Fougerolles

A recipe from cooking-ez.com

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

Times:

Preparation	Resting	Cooking	Start to finish
45 min.	2 hours	40 min.	3 hours 25 min.

Step by step recipe

1	Shape 200 g brioche dough into 2 balls.
2	Stand a deep 7-inch (18 cm) dessert ring on a sheet of cooking parchment laid on a baking sheet.
3	Roll out the 2 pieces of brioche dough with a rolling pin into circles about 7 inches (18 cm) in diameter.
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.
5	Glaze around the edge of the circle using a brush.
6	Spread 250 g rich hazelnut buttercream over the dough, keeping it inside the glazed edge.
7	Sit the second circle of dough on top and press down lightly around the edge to seal.
8	Glaze all over the top. Leave in a warm place to rise for 2 hours.
9	Meanwhile, drain 50 g Griottine cherries.
10	Roll out 100 g craquelin (sweet cracker dough) thinly.
11	Cut out a circle of craquelin 7 inches (18 cm) in diameter. Use a plate of the right size to help you.
12	Once the brioche has risen well, preheat the oven to 360°F (180°C). Lay the craquelin on top of the galette.
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.
14	Bake for about 40 minutes.
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.

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