No rest for pastry chefs!
After the parade of yule logs, chocolates and countless Christmas desserts, the galettes des Rois are making their big comeback on January 6th.
Whether fruity, chocolate or garnished with a traditional frangipane, each year, the brioches and galettes of our chefs seduce us with their delicacy and originality.
No exception for this Epiphany 2023. Overview of the 20 most beautiful creations of this season.
To discover
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Respect for tradition
While some pastry chefs attest to their talent with original creations with sometimes breathtaking silhouettes, others opt for the taste of tradition.
This is the case of the talented chef of the Ritz Paris, François Perret, who signs a galette with inverted puff pastry, garnished with a generous frangipane and an almond macaronade.
For her very first galette, the new chef of Le Drugstore restaurant in Paris, Léna Thiam, delivers a creation made in the pure French tradition: its golden puff pastry and 100% pure butter contains an exquisite frangipane.
Without forgetting the creation of Jean Imbert and Romuald Bizart for the Dior house, which deliver an elegant and very classic galette, in the shape of a wind rose.
Read alsoHow to make your homemade galette des Rois
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In images, in pictures
See the slideshow20 photos
See the slideshow20 photos
Epiphany under the sign of originality
Other big names in French pastry have opted for originality.
In terms of flavors, the Shangri-La pastry chef, Maxence Barbot, flavors his frangipane with rum and enhances his creation of pink pralines.
In the family of nuts, the 2021 French dessert champion, Pierre-Jean Quinonero, opts for hazelnuts which he conceals in a generous frangipane flavored with Tahitian vanilla.
A gourmet creation that he signs for Burgundy Paris.
In video, the galette des Rois with frangipane from Benoît Castel
Chocolate aficionados will be delighted to discover gourmet and chocolate creations, like the signature galette of the Lenôtre house: its inverted puff pastry, caramelized and ultra-crispy, contains a melting mixture of almond cream and chocolate. black.
Not to mention the galette by Mathieu Carlin, pastry chef at the Hôtel de Crillon, made up of a crisp puff pastry, an almond frangipane and a thin layer of cocoa nibs.
The little bonus?
Each galette is accompanied by a bar of chocolate from Madagascar.
Read alsoGalette des Rois chocolate frangipane
The galette des Rois in all its forms
In terms of silhouettes, the chefs pull out all the stops. If the Lenôtre house opts for a cup-shaped galette, a nod to traditional hot chocolate, Maxence Barbot signs a flower-shaped creation for the Shangri-La.
Always on the tone of originality, the pastry chef Jeffrey Cagnes delivers a graphic galette, where bricks of white sugar take shape.
Finally, it is not a galette des Rois but wood that the Maison Landemaine offers: we fall under the charm of its decoration in the silhouette of a deer.
Something to seduce everyone around, or under the table!