Classic or original, fruity or chocolate, here is a list of the most beautiful brioches and galettes this Epiphany 2023.
There is no rest for confectioners. After a parade of Yule logs, chocolates and countless New Year’s desserts, galettes des Rois are making their grand comeback on January 6th. Whether decorated with fruit, chocolate or traditional frangipane, each year our chefs’ brooches and fancy dresses tempt us with their delicacy and originality. This Epiphany 2023 is no exception. An overview of the 20 most beautiful creations of this season.
Respect for tradition
While some pastry chefs testify to their talent with original creations, sometimes with breathtaking silhouettes, others choose the taste of tradition. This is the case with Ritz Paris’ talented chef Francois Perre, who creates a signature inverted puff pastry galette garnished with a generous sprinkling of frangipane and almond macaronade. Lena Thiam, the new chef of Le Drugstore restaurant in Paris, serves a creation prepared in pure French tradition for her first galette. its golden puff pastry and 100% pure butter contain delicate frangipane. Without forgetting the creation of Jean Imbert and Romuald Bizart for the house of Dior, who present an elegant and very classic galette in the shape of a wind rose.
Epiphany under the sign of originality
Other big names in French pastry have opted for originality. For flavors, Shangri-La pastry chef Maxence Barbot spices up his frangipane with rum and enhances the creation of his pink pralines. In the nut family, 2021 French dessert champion Pierre-Jean Quinonero chooses the hazelnut, which he hides in a generous frangipane flavored with Tahitian vanilla. A gourmet creation that he signs for Burgundy Paris.
The video features galette des Rois with frangipane by Benoit Castel
Chocolate lovers will be delighted to discover gourmet and chocolate creations, such as the unique gallery of the House of Lenôtre; its upside-down puff pastry, caramelized and ultra-crispy, contains a melting mix of almond cream and dark chocolate. Not to mention Hôtel de Crillon’s pastry chef Mathieu Carlin’s galette, composed of flaky puff pastry, almond frangipane and a thin layer of cocoa wafers. A small bonus. Each galette is accompanied by a chocolate bar from Madagascar.
The galette des Rois in all its guises
When it comes to sketching, chefs pull out all the stops. If the house of Lenôtre opts for a cup-shaped atrium that shows the traditional hot chocolate, Maxence Barbot signs a flower-shaped creation for Shangri-La. Always original in tone, pastry chef Jeffrey Cagnes presents a graphic gallery of how white sugar bricks are formed. Finally, Maison Landemaine offers wood instead of galette des Rois; Something to lure everyone around or under the table.
Source: Le Figaro
