Galette de Fougerolles

A recipe from
37K5 February 17th 2019
Galette de Fougerolles
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For 1 galette, you will need:


PreparationRestingCookingStart to finish
41 min.2 hours40 min.3 hours 21 min.

Step by step recipe

1Shape 200 g Brioche dough into 2 balls.Galette de Fougerolles : etape 25
2Stand a deep 7-inch (18 cm) dessert ring on a sheet of cooking parchment laid on a baking sheet.Galette de Fougerolles : etape 25
3Roll out the 2 pieces of brioche dough with a rolling pin into circles about 7 inches (18 cm) in diameter.Galette de Fougerolles : etape 25
4Lay 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.Galette de Fougerolles : etape 25
5Glaze around the edge of the circle using a brush.Galette de Fougerolles : etape 25
6Spread 250 g Rich hazelnut buttercream over the dough, keeping it inside the glazed edge.Galette de Fougerolles : etape 25
7Sit the second circle of dough on top and press down lightly around the edge to seal.Galette de Fougerolles : etape 25
8Glaze all over the top.

Leave in a warm place to rise for 2 hours.
Galette de Fougerolles : etape 25
9Meanwhile, drain 50 g Griottine cherries.Galette de Fougerolles : etape 25
10Roll out 100 g Craquelin (sweet cracker dough) thinly.Galette de Fougerolles : etape 25
11Cut out a circle of craquelin 7 inches (18 cm) in diameter. Use a plate of the right size to help you.Galette de Fougerolles : etape 25
12Once the brioche has risen well, preheat the oven to 360°F (180°C).

Lay the craquelin on top of the galette.
Galette de Fougerolles : etape 25
13Push 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.
Galette de Fougerolles : etape 25
14Bake for about 40 minutes.Galette de Fougerolles : etape 25
15Leave to cool on a wire rack.Galette de Fougerolles : etape 25


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.
View this recipe :
May 22th 2024.