{"id":7717,"date":"2022-01-07T15:39:18","date_gmt":"2022-01-07T14:39:18","guid":{"rendered":"https:\/\/magazine.luxus-plus.com\/?p=7717"},"modified":"2022-01-07T16:37:21","modified_gmt":"2022-01-07T15:37:21","slug":"he-most-beautiful-kings-cake-to-share-for-the-epiphany","status":"publish","type":"post","link":"https:\/\/magazine.luxus-plus.com\/en\/he-most-beautiful-kings-cake-to-share-for-the-epiphany\/","title":{"rendered":"The most beautiful King’s cake to share for the Epiphany"},"content":{"rendered":"

If historically, the King’s cake was made of bread and contained a real bean as a bean, the tradition has been perpetuated every January 6th, for the greatest pleasure of our taste buds. Let’s review the most beautiful creations of the great Parisian pastry chefs.<\/p>\n

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Chocolate Galette at the Peninsula Paris<\/h2>\n

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Anne Coruble<\/strong> and Chef David Bizet<\/strong> have created an all-chocolate galette des rois for the Peninsula Paris<\/strong>, sure to delight adults and children alike with its stunning design. This sweet creation consists of a cocoa-flavored puff pastry<\/strong>, a rich chocolate almond cream made with the finest dark chocolate from Indonesia and a chocolate ganache infused with smoked salt (59\u20ac for 6 to 8 people<\/em>).<\/p>\n

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Chocolate Galette \u00a9\u00a0Peninsula Paris<\/em><\/figcaption><\/figure>\n

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All-almond galette at the Plaza Ath\u00e9n\u00e9e<\/h2>\n

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The “Tout Amande<\/strong><\/em>” galette from the Plaza Ath\u00e9n\u00e9e<\/strong>‘s pastry chef duo, Angelo Musa <\/strong>and Elisabeth Hot<\/strong>, is composed of a frangipane with an intense almond flavor<\/strong>, highlighted by almond slivers and brought to life by the floral and vanilla aromas of an amber rum. It is completed by the crispness and fondant of an inverted puff pastry impregnated with smoked vanilla, which dresses its golden crust with brown sugar and scattered fresh almonds (56\u20ac for 4 to 5 people<\/em>).<\/p>\n

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“Tout Amande” galette Plaza Ath\u00e9n\u00e9e \u00a9\u00a0Laurent Fau<\/em><\/figcaption><\/figure>\n

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An exceptional bean at the Shangri-La<\/h2>\n

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For Epiphany, Maxence Barbot<\/strong>, the Pastry Chef at the Shangri-La Hotel Paris<\/strong>, has created a vanilla cake. The Parisian Palace has teamed up with the Swiss watch and jewelry company Bucherer<\/strong> for exceptional surprises reserved for the luckiest guests. Indeed, the first 99 galettes contain a silver key-shaped bean designed by Bucherer, allowing to discover a wonderful gift (an invitation to participate in a gemology or watchmaking workshop or a custom-made leather watch strap). The last golden key<\/strong> (the 100th) will allow its owner to win an exceptional piece: a gold necklace from the B-Dimension collection by Bucherer Fine Jewellery and a night with breakfast at the Shangri-La Hotel in Paris. The galette consists of a buckwheat seed frangipane with amber rum<\/strong>, wrapped in puff pastry and flaky brioche topped with buckwheat caramel and fleur de sel (72\u20ac for 6 people<\/em>).<\/p>\n

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Galette Shangri-La x Bucherer \u00a9 Laurent Fau<\/em><\/figcaption><\/figure>\n

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Tropezian tart style galette at Len\u00f4tre<\/h2>\n

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Len\u00f4tre<\/strong> takes us on a trip to Provence<\/strong>. In the spirit of a Trop\u00e9zienne tart, the galette is composed of a brioche delicately soaked in a tangerine syrup<\/strong>, topped with a lime zest pastry cream, as well as a hazelnut pine nut praline, a tangerine cream and a smooth calisson-like pastry (61\u20ac for 8 people<\/em>). Other galettes are available, such as the almond and caramelized hazelnut galette or the brioche bordelaise style with candied fruits.<\/p>\n

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Tropezian tart style galette \u00a9 Len\u00f4tre<\/em><\/figcaption><\/figure>\n

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Spices at the Four Seasons Hotel George V<\/h2>\n

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Micha\u00ebl Bartocetti<\/strong>, the pastry chef of the Four Seasons Hotel George V<\/strong> reinvents himself once again around circular curves with elegant movements. He has created a flaky Viennese bread galette des rois with a soft and melting texture. It is topped with a cassia cinnamon frangipane, with tangy and piquant notes and a powerful, peppery aroma reminiscent of gingerbread<\/strong> (65\u20ac for 6 to 8 people<\/em>).<\/p>\n

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\u00a9 Four Seasons\u00a0Hotel George V<\/em><\/figcaption><\/figure>\n

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C\u00e9dric Grolet’s Diamond Galette<\/h2>\n

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C\u00e9dric Grolet<\/strong> and his pastry chef Fran\u00e7ois Deshayes<\/strong> have opted for a flaky brioche that comes with a diamond-shaped pastry with brown sugar and a frangipane, hazelnut and gianduja cream<\/strong> (45\u20ac for 4 to 6 people<\/em>).<\/p>\n

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\u00a9 C\u00e9dric Grolet<\/em><\/figcaption><\/figure>\n

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Read also >\u00a0WAKE UP YOUR TASTE BUDS WITH OUR SELECTION OF CHRISTMAS LOGS<\/a><\/p>\n

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Featured photo : \u00a9 Getty Images<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

If historically, the King’s cake was made of bread and contained a real bean as a bean, the tradition has been perpetuated every January 6th, for the greatest pleasure of our taste buds. Let’s review the most beautiful creations of the great Parisian pastry chefs.<\/p>\n","protected":false},"author":380,"featured_media":7741,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"%%post_title%% %%sep%% %%sitetitle%%","_seopress_titles_desc":"If historically, the King's cake was made of bread and contained a real bean as a bean, the tradition has been perpetuated every January 6th. Let's review the most beautiful creations of the great Parisian pastry chefs.","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"none","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":301,"_seopress_analysis_target_kw":"Four Seasons Hotel George V,chef,pastry chef,cook,paris,hotel,restaurant,Shangri-La,C\u00e9dric Grolet,Peninsula Paris,Plaza Ath\u00e9n\u00e9e,Len\u00f4tre","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[17],"tags":[],"class_list":["post-7717","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/magazine.luxus-plus.com\/en\/wp-json\/wp\/v2\/posts\/7717","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/magazine.luxus-plus.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/magazine.luxus-plus.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/magazine.luxus-plus.com\/en\/wp-json\/wp\/v2\/users\/380"}],"replies":[{"embeddable":true,"href":"https:\/\/magazine.luxus-plus.com\/en\/wp-json\/wp\/v2\/comments?post=7717"}],"version-history":[{"count":0,"href":"https:\/\/magazine.luxus-plus.com\/en\/wp-json\/wp\/v2\/posts\/7717\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/magazine.luxus-plus.com\/en\/wp-json\/wp\/v2\/media\/7741"}],"wp:attachment":[{"href":"https:\/\/magazine.luxus-plus.com\/en\/wp-json\/wp\/v2\/media?parent=7717"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/magazine.luxus-plus.com\/en\/wp-json\/wp\/v2\/categories?post=7717"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/magazine.luxus-plus.com\/en\/wp-json\/wp\/v2\/tags?post=7717"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}