{"id":2797,"date":"2014-01-09T00:13:11","date_gmt":"2014-01-08T23:13:11","guid":{"rendered":"http:\/\/www.roadtopastry.com\/blog\/?p=2797"},"modified":"2014-01-09T00:26:29","modified_gmt":"2014-01-08T23:26:29","slug":"galettes-des-rois-from-france-2014","status":"publish","type":"post","link":"https:\/\/www.roadtopastry.com\/blog\/pastry-culture\/galettes-des-rois-from-france-2014","title":{"rendered":"Galettes des rois from France (2014)"},"content":{"rendered":"

Whereas in most countries, pastry chefs<\/strong> in January<\/strong> take well-deserved vacations after the Christmas period, in France they keep on working hard!<\/p>\n

The famous Galette des rois<\/strong> is the dessert<\/strong> that is sold from the Epiphany<\/strong> till the end of January!<\/strong><\/p>\n

The traditional version<\/strong> of the galette is made of puff pastry with a frangipane<\/strong> cream<\/strong> filling.<\/p>\n

Although this galette des rois<\/strong> is popular everywhere<\/strong> in France, another pastry can be found in the south to celebrate the Three Kings<\/strong>: the crown-shaped<\/strong> “Royaume<\/strong>” (Kingdom) <\/em>or simply “Brioche des rois<\/strong>“, with candied fruits that resemble precious gems.<\/p>\n

Both desserts contain a small “f\u00e8ve<\/strong>” or lucky charm: whoever gets it in their slice of cake becomes “king\/queen for a day<\/strong>“! \ud83d\ude42 This gives right to wear the paper crown<\/strong> that is usually sold with the galette, but also the obligation to buy another galette<\/strong> to share with friends and family.<\/p>\n

\"feves\"<\/a>

The 2014 f\u00eaves by Thierry Mulhaupt<\/p><\/div>\n

 <\/p>\n

Any bakery in France offers its version of the Epiphany<\/strong> pastries and even the most famous p\u00e2tissiers<\/strong> rival in originality to distinguish themselves.<\/p>\n

Here are some of the best and most original galettes des rois<\/strong> of France:<\/p>\n

\"galette<\/a>

Galette des rois by Pierre Herm\u00e9: almond cream filling with raspberry, rose and litchees<\/p><\/div>\n

 <\/p>\n

\"galette<\/a>

Galette des rois by Thierry Mulhaupt: raspberry and hibiscus<\/p><\/div>\n

 <\/p>\n

\"King-pie-Christophe-Michalak\"<\/a>

Galette des rois “King pie” by Christophe Michalak: almond and lemon cream with an unconventional crunchy brick layers instead of puff pastry<\/p><\/div>\n

 <\/p>\n

\"Galette<\/a><\/p>\n

 <\/p>\n

\"Galette-des-rois-Jean-Paul-Hevin\"<\/a>

Galette des rois by Jean-Paul H\u00e9vin: chocolate and green tea<\/p><\/div>\n

\"Galette<\/a>

Galette des rois by Len\u00f4tre: frangipane cream<\/p><\/div>\n

\"Galette-au-chocolat-et-aux-marrons-Angelina\"<\/a>

Galette des rois by Maison Angelina: chocolate and candied chestnuts<\/p><\/div>\n

 <\/p>\n

\"Galette-litchi-noix-de-coco-fruits-de-la-passion-Christophe-Roussel\"<\/a>

Galette des rois by Christophe Roussel: litchee, coconut and passion fruit<\/p><\/div>\n

 <\/p>\n

\"Galette-chocolat-noisette-Fauchon\"<\/a>

Galette des rois by Fauchon: chocolate and hazelnuts<\/p><\/div>\n

 <\/p>\n

\"Galette-a-la-vanille-de-Tahiti-Hugo-Victor\"<\/a>

Galette by Hugo&Victor: Tahiti vanilla<\/p><\/div>\n

 <\/p>\n

\"Galette-moustache-Arnaud-Delmontel\"<\/a>

Hipster galette des rois by Arnaud Delmontel: frangipane cream with lemon and bananas<\/p><\/div>\n

 <\/p>\n

\"Galette-des-rois-Arnaud-Larher\"<\/a>

Galette des rois by Arnaud Larher: bitter almond, pistachio gianduja and sugar-coated almonds<\/p><\/div>\n

 <\/p>\n

\"brioche<\/a>

Brioche des rois by Cyril Lignac<\/p><\/div>\n

 <\/p>\n

 <\/p>\n

(All pictures taken from the chefs’ Facebook pages and from Elle.fr<\/a>)<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Whereas in most countries, pastry chefs in January take well-deserved vacations after the Christmas period, in France they keep on working hard! The famous Galette des rois is the dessert that is sold from the Epiphany till the end of January! The traditional version of the galette is made of puff pastry with a frangipane<\/p>\n","protected":false},"author":1,"featured_media":2799,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[154],"tags":[408,201,166,411,407,150,410,406,147,409,413,398,412,397,210,414],"class_list":["post-2797","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pastry-culture","tag-arnaud-delmontel","tag-arnaud-lahrer","tag-christophe-michalak","tag-christophe-roussel","tag-cyril-lignac","tag-epiphany","tag-fauchon","tag-galette","tag-galette-des-rois","tag-hugovictor","tag-jean-paul-hevin","tag-lenotre","tag-maison-angelina","tag-pastry-chefs","tag-pierre-herme","tag-thierry-mulhaupt"],"_links":{"self":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/posts\/2797","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/comments?post=2797"}],"version-history":[{"count":0,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/posts\/2797\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/media\/2799"}],"wp:attachment":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/media?parent=2797"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/categories?post=2797"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/tags?post=2797"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}