CHOICE – Traditional with chocolate or citrus… In pictures, the 2025 vintage of the kings finest beers and brioches.
No, the party is not over. After chocolates, logs and other end-of-the-year feasts, it’s time for galettes and brioches for Epiphany. Creations, sometimes traditional, sometimes original, imagined by more creative pastry chefs. Decorated with flavors from other places, chocolate or even fruit, here editor’s 27 favorites for 2025.
For purists
Years pass, the scene repeats itself, but some refuse to deviate from the rule. Galette des Rois must be made of puff pastry and decorated with frangipane, an intransigence understood by pastry chefs who pride themselves on tradition. Sébastien Godard thus presents a pancake in pure tradition, consisting of puff pastry that contains is an almond cream lightly spiced with Grand Agricole rum from Martinique the iconic house, Le Café de la Paix, also signs a creation topped with a golden and flaky puff pastry that reveals a rich almond cream paired with a pastry cream.
Cake under the sign of originality
A true creative playground, Epiphany is also an opportunity for pastry chefs to outdo themselves.For Burgundy, Paris-based pastry chef Leander Vivier has created a creation with the silhouette of a bouquet. On the eye, flowers made from croissant dough, and on the palate, traditional encased frangipane, enhanced by the crunch of pecans and a hint of almond and maple syrup.
For her part, Claire Santos López, Pastry Chef of the Royal Champagne Hotel & Spa, is inspired by the traditional chessboard and imagines a creation in which chocolate squares are drawn, composed of cinnamon-spiced almond cream. presents a creation in the shape of a spike in homage to a local product composed of puff pastry, frangipane, enhanced with Piedmont hazelnuts and oats, caramel and raw custard with smoked vanilla. A sublime creation that we hardly dare to cut.
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Brioche for Epiphany
And then there are those of us who would gladly trade the traditional pancake for the bounty of a soft and regressive brioche. Benoît Castel thus serves a real gem: a breche flavored with delicate crumbs and orange blossoms, garnished with candied fruit and abundant sugar granules. Focusing on indulgence, Le Boulanger de la Tour imagines filled with chestnut cream brioche topped with crunchy meringue and blueberries is enough to tempt everyone at the table or below.
Source: Le Figaro
