1,436 easy and fully explained recipes, with 66,216 photos and 78 videos

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.

40K 5/5 based on 4 reviews

Last modified on: February 17^th 2019

Keywords for this recipe:

For 2 galettes, you will need:

1 400 ml Brioche dough
2 60 ml beaten egg
3 500 ml Rich hazelnut buttercream
4 100 ml Griottine cherries
5 200 ml Craquelin (sweet cracker dough)

Change these quantities to make: 1 galette 2 galettes 3 galettes

Change measures: Metric

Metric weight Metric volumes

How long will it take?

Time required for this recipe:

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 ... ?
When should I start for the recipe to be ready at ... ?
Work this out...

Step by step recipe

Stage 1 - 4 min.

Shape 400 ml 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 5 - 2 min.

Glaze around the edge of the circle using a brush.

Stage 6 - 3 min.

Spread 500 ml 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.

Stage 9 - 2 min.

Meanwhile, drain 100 ml Griottine cherries.

Stage 10 - 5 min.

Roll out 200 ml 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.

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.

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.

Keeping

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

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
5,409 Kcal or 22,646 Kj	475 gr	2,416 gr	1,246 gr
270 %	183 %	228 %	189 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
429 Kcal or 1,796 Kj	38 gr	192 gr	99 gr
21 %	14 %	18 %	15 %

Per galette
Energetic value	Proteins	Carbohydrates	Fats
2,705 Kcal or 11,325 Kj	237 gr	1,208 gr	623 gr
135 %	91 %	114 %	94 %

% 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).

Possible allergens in this recipe: Milk, Egg, Gluten, leaven, Nuts

How much will it cost?

For 2 galettes : 8.67 €
Per galette : 4.34 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

	Rich hazelnut buttercream: You can get more informations, or check-out other recipes which use it, for example: Plum tart "En passant par la Lorraine", Tarte Jurassienne, ... All
	Brioche dough: You can get more informations, or check-out other recipes which use it, for example: 3-fruit brioche loaf, Nanterre brioche, Agen prune cake, Flaky chocolate brioche, Morteau sausage rolled brioche, ... 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: Individual charlottes with morello cherries, Piped petits-fours, Mini almond-morello tarts, Black Forest gateau, Hazelnut and cherry financiers, ... All

Other recipes you may also like

Pâté de campagne

Here is a personal version of the famous country pâté. It's an interesting recipe to prepare in large quantities because it keeps well and freezes easily. The secret of a good pâté is of course the ingredients, but also how it is cooked.
2.0M 23.7 7 hours 54 min. October 3^rd 2019

Confectioner's custard (Crème pâtissière, or French pastry cream)

Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
740K 313.7 36 min. January 27^th 2017

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...
1.7M 304.0 7 days 15 min. April 3^rd 2020

Scandinavian cocktail

A very refreshing starter, containing prawns and smoked fish.
291K5 54 min. February 21^th 2011

Scallops with green asparagus tips and parmesan

In this recipe scallops are fried quickly, then cooked aaparagus tips are added with a sprinkling of parmesan to serve.
237K4.1 38 min. February 21^th 2011

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.