{"id":795,"date":"2013-01-20T20:09:55","date_gmt":"2013-01-20T19:09:55","guid":{"rendered":"http:\/\/www.roadtopastry.com\/blog\/?p=795"},"modified":"2014-01-12T11:20:50","modified_gmt":"2014-01-12T10:20:50","slug":"galettes-des-rois-from-france","status":"publish","type":"post","link":"https:\/\/www.roadtopastry.com\/blog\/pastry-shops\/galettes-des-rois-from-france","title":{"rendered":"Galettes des rois from France"},"content":{"rendered":"

It’s good to see that even the greatest classics are constantly revisited with fantasy by famous pastry chefs.<\/p>\n

As I wrote before, the traditional Galette des rois is made of puff pastry filled with a frangipane cream. On the web I’ve found some nice variations on the theme…<\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Galette with marrons glac\u00e9s<\/strong> and Muscovado<\/strong> sugar – Pierre Herm\u00e9<\/strong><\/td>\n<\/tr>\n
\"Galette<\/a><\/td>\n<\/tr>\n
Galette with chocolate<\/strong> chips, candied orange<\/strong> zests and Grand Marnier – <\/strong>Fran\u00e7ois Grander<\/td>\n<\/tr>\n
\"Galette<\/a><\/td>\n<\/tr>\n
Galette with praline frangipane and abricots<\/strong> – Thierry Mulhaupt<\/td>\n<\/tr>\n
\"Galette<\/a><\/td>\n<\/tr>\n
Galette with pistachios<\/strong> and gianduja + Galette with chestnuts<\/strong> and pears – Vincent Guerlais<\/strong><\/td>\n<\/tr>\n
\"Galette<\/a><\/td>\n<\/tr>\n
Galette with almond paste and caramel<\/strong> – Arnaud Lahrer<\/strong><\/td>\n<\/tr>\n
\"Galette<\/a><\/td>\n<\/tr>\n
Galette with frangipane cream made with almonds and rose<\/strong> water – Christophe Michalak<\/strong>, the one and only!<\/td>\n<\/tr>\n
\"Galette<\/a><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"

It’s good to see that even the greatest classics are constantly revisited with fantasy by famous pastry chefs. As I wrote before, the traditional Galette des rois is made of puff pastry filled with a frangipane cream. On the web I’ve found some nice variations on the theme… Galette with marrons glac\u00e9s and Muscovado sugar<\/p>\n","protected":false},"author":1,"featured_media":799,"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":[5],"tags":[],"class_list":["post-795","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pastry-shops"],"_links":{"self":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/posts\/795","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=795"}],"version-history":[{"count":0,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/posts\/795\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/media\/799"}],"wp:attachment":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/media?parent=795"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/categories?post=795"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/tags?post=795"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}