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.
Chocolate Galette at the Peninsula Paris
Anne Coruble and Chef David Bizet have created an all-chocolate galette des rois for the Peninsula Paris, sure to delight adults and children alike with its stunning design. This sweet creation consists of a cocoa-flavored puff pastry, a rich chocolate almond cream made with the finest dark chocolate from Indonesia and a chocolate ganache infused with smoked salt (59€ for 6 to 8 people).
All-almond galette at the Plaza Athénée
The “Tout Amande” galette from the Plaza Athénée‘s pastry chef duo, Angelo Musa and Elisabeth Hot, is composed of a frangipane with an intense almond flavor, 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€ for 4 to 5 people).
An exceptional bean at the Shangri-La
For Epiphany, Maxence Barbot, the Pastry Chef at the Shangri-La Hotel Paris, has created a vanilla cake. The Parisian Palace has teamed up with the Swiss watch and jewelry company Bucherer 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 (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, wrapped in puff pastry and flaky brioche topped with buckwheat caramel and fleur de sel (72€ for 6 people).
Tropezian tart style galette at Lenôtre
Lenôtre takes us on a trip to Provence. In the spirit of a Tropézienne tart, the galette is composed of a brioche delicately soaked in a tangerine syrup, 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€ for 8 people). Other galettes are available, such as the almond and caramelized hazelnut galette or the brioche bordelaise style with candied fruits.
Spices at the Four Seasons Hotel George V
Michaël Bartocetti, the pastry chef of the Four Seasons Hotel George V 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 (65€ for 6 to 8 people).
Cédric Grolet’s Diamond Galette
Cédric Grolet and his pastry chef François Deshayes have opted for a flaky brioche that comes with a diamond-shaped pastry with brown sugar and a frangipane, hazelnut and gianduja cream (45€ for 4 to 6 people).
Featured photo : © Getty Images
Passionnée depuis son plus jeune âge par l’art et la mode, Hélène s’oriente vers une école de stylisme, l’Atelier Chardon-Savard à Paris, avec une option Communication. Afin d’ajouter des cordes à son arc, elle décide de compléter sa formation par un MBA en Management du Luxe et Marketing Expérientiel à l’Institut Supérieur de Gestion à Paris dont elle sort diplômée en 2020. Elle a notamment écrit des articles lifestyle et beauté pour le magazine Do it in Paris et se spécialise en rédaction d’articles concernant le luxe, l’art et la mode au sein du magazine Luxus Plus.********** [EN] Passionate about art and fashion from a young age, Hélène went to a fashion design school, Atelier Chardon-Savard in Paris, with a Communication option. In order to add more strings to her bow, she decided to complete her education with an MBA in Luxury Management and Experiential Marketing at the Institut Supérieur de Gestion in Paris from which she graduated in 2020. She has written lifestyle and beauty articles for Do it in Paris magazine and specializes in writing articles about luxury, art and fashion for Luxus Plus magazine.