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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.

40K 5/5 based on 4 reviews

Last modified on: February 17^th 2019

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For 1 galette, you will need:

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

Change measures: Metric

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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.

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Step by step recipe

Stage 1 - 4 min.

Shape 1 cup 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 1 cup 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 ¼ cup Griottine cherries.

Stage 10 - 5 min.

Roll out ½ cup 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
2,705 Kcal or 11,325 Kj	237 gr	1,208 gr	623 gr
135 %	91 %	114 %	94 %

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 1 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 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: Agen prune cake, Brioche royale, Chinois, Brioche feuilletée (flaky brioche), Pains briochés aux raisins, ... All
	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 cherries: You can get more informations, or check-out other recipes which use it, for example: Cherry and pistachio tarts, Black Forest gateau, Piped petits-fours, Individual charlottes with morello cherries, Mini almond-morello tarts, ... All

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