Treating yourself to a delicious brioche crown of kings at the supermarket is entirely possible. Journal to confirm this 60 million consumers conducted the investigation, focusing specifically on value for money and ultimate taste.
As every year, about 32 million galettes des rois are devoured in France in January. In the North, the frangipane galette with puff pastry and almond paste is the biggest fork grabber, while in the South, the candied fruit and sugar brioche crown is a big hit. To choose the latter better, everything is a matter of taste, but not only that. This is what reveals us 60 million consumers Friday, January 5th, after testing 6 references of clear and orange bouquets from major retailers on her website.
A cost to consider
First observation and good news. the crown of kings remains the most economical option for our wallet compared to the cake. “Pasquier frangipane galette costs €12.38/kg at Carrefour in Paris. It is almost 14% more expensive than the same producer’s pure butter orange blossom brooch crown (€10.89/kg), and 25% more than the natural version (€9.89/kg). 60 million consumers.
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With inflation, pancake prices have actually risen more than croissants, even in supermarkets. The reason is the price of raw materials, which is reflected in the final result, the producers defend. If the frangipane pancakes are more affected than the brioche versions, it is because they contain both a lot of butter and almond powder (absent in the brioche composition), two very expensive ingredients.
Addition hunting
At the nutritional level, even if the crown of brioche remains, of course, a fatty, sweet and high-calorie product (185 calories per 50-gram serving, rated D according to Nutri-Score), our colleagues advise gourmets to choose the reference that is less contains as much as possible ingredients that guarantee a more virtuous product for the body.
At this level, Pasquier crowns, Franprix and Brioche Dorée are poor performers and contain up to 19 ingredients with fat blends (rapeseed oil, condensed butter, crème fraîche, etc.) and many ultra-processed ingredients. Among the most commonly used additives we find glucose-fructose syrup or even E471 (mono and diglycerides of fatty acids), an emulsifier suspected, among other things, of increasing the permeability of the intestinal barrier, changing the composition and composition of the intestinal microbiota. promote chronic inflammatory diseases.
A good reflex to protect against this is to use crowns stamped with pure butter, such as those sold by Brioches Podis or Maline Thomas, whose composition has been reduced to the 11 classic ingredients of the original recipe (including flour, butter, eggs or yeast) and no additives.
Frozen beans stand out from the crowd
At the end of this test, the link stands out because it combines both the quality of its ingredients and the taste. This is Picard’s pure butter brioche (€6.99), judged by the judges to be “far better than the others”, with a “good orange blossom flavour”. A result that does not surprise our colleagues at the National Consumer Institute. According to them, the explanation lies in the method of preparation of frozen food. Indeed, unlike those sold in prepackaged and cooked for several weeks, raw and frozen brioches are baked at home, and the result is close to a homemade recipe.
In second place on the podium we find the Thomas Brioche 1896 crown (€3.99), appreciated both for its taste and its virtuous composition. And even if it is sold cooked, our colleagues invite you to heat it in the oven for a few minutes and reproduce this reflex in general to better appreciate your broche or even your pancake, be it industrial or artisanal.
Source: Le Figaro
