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.
36K 4 5
Grade this recipe:

Last modified on: February 17th 2019

Keywords for this recipe:
For 3 galettes, 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
Shape 600 g Brioche dough into 2 balls.

Stage 2 - 3 min.
Galette de Fougerolles
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
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
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
Glaze around the edge of the circle using a brush.

Stage 6 - 3 min.
Galette de Fougerolles
Spread 750 g Rich hazelnut buttercream over the dough, keeping it inside the glazed edge.

Stage 7 - 2 min.
Galette de Fougerolles
Sit the second circle of dough on top and press down lightly around the edge to seal.

Stage 8 - 2 hours
Galette de Fougerolles
Glaze all over the top.

Leave in a warm place to rise for 2 hours.

Stage 9 - 2 min.
Galette de Fougerolles
Meanwhile, drain 150 g Griottine cherries.

Stage 10 - 5 min.
Galette de Fougerolles
Roll out 300 g Craquelin (sweet cracker dough) thinly.

Stage 11 - 3 min.
Galette de Fougerolles
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
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
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
Bake for about 40 minutes.

Stage 15
Galette de Fougerolles
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 valueProteins CarbohydratesFats
2,140 Kcal or 8,960 Kj84 gr555 gr257 gr
107 %32 %52 %39 %
Per 100 g
Energetic valueProteins CarbohydratesFats
113 Kcal or 473 Kj4 gr29 gr14 gr
6 %2 %3 %2 %
Per galette
Energetic valueProteins CarbohydratesFats
713 Kcal or 2,985 Kj28 gr185 gr86 gr
36 %11 %17 %13 %
% 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, Sourdough, Nuts
How much will it cost?
  • For 3 galettes : 13.00 €
  • Per galette : 4.33 €

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 buttercreamRich 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 doughBrioche dough: You can get more informations, or check-out other recipes which use it, for example: Apple and Blackcurrant Brioche Pies, Chinois, Brioche feuilletée (flaky brioche), Sausage in brioche, Eggs in brioche nests, ... 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: Individual charlottes with morello cherries, Black Forest gateau, Cherry and pistachio tarts, Hazelnut and cherry financiers, Mini almond-morello tarts, ... All
Other recipes you may also like
Sesame fried scampi
Sesame fried scampi
Scampi, coated with a sesame crust, fried quickly, and served with a herb salad.
288K5 33 min. November 11th 2012
Chocolate muffins
Chocolate muffins
Variation on muffins recipe. In this version each one is filled with a dark chocolate ganache.
304K4.3 1 hour 15 min. February 21th 2011
Succès praliné (praline meringue)
Succès praliné (praline meringue)
The "succès" (success) is a classic of traditional French patisserie, made with two layers of almond meringue filled with praline butter cream. It's very rich and a little old-fashioned these days, but still has many faithful fans. The original recipe comes from the master chef Gaston Lenôtre, and...
354K 34.4 4 hours 16 min. June 20th 2010
How to prepare endives
How to prepare endives
A very classic recipe, but which can easily fail due to two main errors: too much water in bottom of dish because endives give off a lot, and endives that are too bitter so that children hate it. Here is a method which avoids these two problems.
452K3.7 26 min. February 14th 2012
Chorba
Chorba
Chorba is a spicy meat and vegetable soup, typical of the Maghreb. This is my own personal version.
136K5 2 hours 8 min. May 4th 2012
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-03-31)

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