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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.
64 K 5/5 (4 reviews)551515
Last modified on: February 17th 2019
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 for this recipe
Preparation
45 min.
Resting
2 hours
Cooking
40 min.
All in all
3 hours 25 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 4 min.
Shape 200 g 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 6 - ⌛ 3 min.
Spread 250 g 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.
Leave in a warm place to rise for 2 hours.
Stage 9 - ⌛ 2 min.
Meanwhile, drain 50 g Griottine cherries.
Stage 10 - ⌛ 5 min.
Roll out 100 g 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.
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.
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.
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
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 37 g RDI=58 % | 191 g RDI=72 % | 98 g RDI=135 % | 439 kcal RDI=22 % | 1,840 kJ RDI=22 % |
| Whole recipe | 237 g RDI=365 % | 1,208 g RDI=456 % | 623 g RDI=854 % | 2,768 kcal RDI=138 % | 11,591 kJ RDI=138 % |
How much will it cost?
For 1 galette
4.40 €
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"Rhubarb-hazelnut tartTarte Jurassienne See them all 3 (3)
Brioche dough
You can get more informations, or check-out other recipes which use it, for example: Nanterre briocheBrioche feuilletée (flaky brioche)Agen prune cakeBrioche TatinMini apricot and pistachio brioches See them all 13 (13)
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 See them all 2 (2)
Griottine cherries
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