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Galette de Fougerolles

Name: Galette de Fougerolles
Prep time: 2 h 41 min
Cook time: 40 min
Total time: 3 h 21 min
Yield: 1 galette
Cuisine: French
Ingredients: 200 g brioche dough; 30 g beaten egg; 250 g rich hazelnut buttercream; 50 g Griottine cherries; 100 g craquelin (sweet cracker dough)

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

Duration

3 hours 25 min.

Difficulty

Easy

Last modified on: February 17^th 2019

Step by step recipe Ingredients Duration Nutritional facts Cost Comments

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.

Preparation 45 min.

Resting 2 hours

Cooking 40 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 5 - ⌛ 2 min.

Glaze around the edge of the circle using a brush.

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.

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.

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

	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 %