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.
17K 4 5
Grade this recipe:

Last modified on: February 17th 2019

Keywords for this recipe:GriottinesCherriesHazelnutCraquelinGaletteButtercream
For 1 galette, you will need:

Change these quantities to make: 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 ... ?
    When should I start for the recipe to be ready at ... ?
  • 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.
Keeping
1 or 2 days in the fridge, covered with plastic film.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
707 Kcal or 2,960 Kj26 gr179 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 gr179 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?
  • For 1 galette : 3.72 £

Change currency:

Note : These prices are only approximate.
Source
Home made.
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, St Tropez tart, Nanterre brioche, Pains briochés aux raisins, Mini apricot and pistachio brioches, ... All
Craquelin (sweet cracker dough)Craquelin (sweet cracker dough): You can get more informations, or check-out other recipes which use it, for example: Mini Mont-Blanc choux puffs, Choux pastry (pâte à choux), ... All
Griottine cherriesGriottine cherries: You can get more informations, or check-out other recipes which use it, for example: Black Forest gateau, Individual charlottes with morello cherries, Mini almond-morello tarts, Cherry and pistachio tarts, Piped petits-fours, ... All
Other recipes you may also like
Natural leaven
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...
1.6M 284.2 7 days 15 min. April 3rd 2020
Tartiflette
Tartiflette
A personal version of a classic recipe from Savoy.
515K 14.6 1 hour 27 min. September 16th 2019
French croissants
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.
535K 24.3 2 hours 34 min. June 26th 2019
Chocolate rolls (petits pains)
Chocolate rolls (petits pains)
Here is a recipe for "real" chocolate petits pains, i.e. with a milk bread dough (not croissants dough) and with a stick of chocolate inside.
404K4.6 5 hours 27 min. December 8th 2010
Pizza dough
Pizza dough
Pizza dough is a lind of bread dough with olive oil, which make it softer. This is the same dough that I use for pizzas and flammenkuches, this is no doubt incorrect, but it's very good nevertheless. At home we used to make pizza dough quite thick, and flammenkuche as thin as possible.
466K4.6 1 hour 59 min. August 27th 2020
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2021-10-03)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
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 e-mail address 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