It’s Epiphany: Frangipane or Brioche for the Galette des Rois?

If the north of France favors the frangipane, the south prefers the brioche des rois!

Every year, at the beginning of January, young and old alike like to compete for the bean with the galette des rois. Our selection in pictures of the most beautiful galettes and brioches.

Whether you like it with an almond or chocolate frangipane, filled with a fruit compote or whether you prefer the brioche des rois, it is the dessert par excellence of Epiphany. In January, gourmets know it: it’s time to share the galette des rois and fight over the bean (and the crown).

Long celebrated on January 6th, twelve days after Christmas and the birth of baby Jesus, Epiphany is now celebrated on the first Sunday in January. But whatever, the pleasure remains the same: many bakeries are even offering king cakes throughout January!

We have looked for the most beautiful galettes des rois to fill our eyes (as much as we are going to fill the belly!). And you, which one do you prefer?

Frangipane team

From Brittany to the north of France, via the capital, most French people know the galette des rois with a sweet puff pastry and a frangipane filling (usually made from custard and almond cream).


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Where does the galette des rois come from?

Where does the galette des rois come from?

If the galette des rois is now well associated with the Christian Epiphany, it actually has its source in Roman Antiquity. At the end of December, during the Saturnalia (which lasted seven days), the king of the feast was chosen by lot with a bean hidden in a cake. It was not until the 14th century in France that the sharing of the galette des rois would have become a real tradition.

La brioche des rois or nothing else

Also called “couronne des rois”, the brioche of the kings is found especially in the south of France, in particular in Provence, and wants to be lighter, with its notes of orange blossom, its sugar nuggets and its candied fruits. Which means that we can refill more easily?


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Note that in addition to the traditional bean, la brioche des rois also generally contains a little santon, this figurine in glazed earthenware or porcelain.

The galettes des rois des chefs

When the aesthetic meets the gluttony, it gives the galettes(very) elaborated by pastry chefs. Creations that we devour above all with the eyes, as here, with this “fleur” des rois made by Cédric Grolet in Paris.

“We worked on the almond blossom galette. A galette with lots of almonds (the base) and a caramelization made with unrefined organic sugar! », Explains the pastry chef on his Instagram account.


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As a tribute to women, here is the “galette des Reines” by Philippe Conticini. It consists of “an inverted puff pastry, an almond cream accompanied by a hint of dark rum and an almond disc”, he explains.

The galette des rois with lemons by Claire Darmon, in the Des gâteaux et du Pain® stores.

The galette des rois made by Christophe Michalak, simple version or Paris-Brest version !

Chocolate cream, brioche, praline and pieces of hazelnut at Pierre Hermé.

A real pleasure for the eyes also on the side of Cyril Lignac.


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The recipe for frangipane galette des rois by Cyril Lignac

For 6 persons.
Preparation: 2 h the day before and 45 min the same day
Cooking: 45 min

Ingredients for the puff pastry (to be prepared the day before):
440 g of T45 flour
8 g of fine salt
220 g of water
330 g of unsalted butter

Ingredients for almond cream (prepare the day before):
100 g ground almonds
80 g icing sugar
12 g cream powder
80 g unsalted butter, at room temperature
60 g egg (i.e. 1 egg)
20 g almond milk

Ingredients for the gilding:
1 egg + 1 yolk
1 tablespoon of water

Ingredients for the syrup:
100 g of caster sugar
100 g of water

Preparation of the puff pastry:
In the bowl of a mixer fitted with a hook, mix the flour and salt. Knead the dough, adding water as you go.
Form a square and set aside in the refrigerator for 1 hour. Place the butter in the centre of the square. Fold both sides of the dough over the butter. Spread out to give the first round. Repeat this operation three times, each time placing the dough in the refrigerator for 1 hour.
Reserve in the fridge.

Preparation of the almond cream:
In a bowl, mix the icing sugar, the almond powder and the cream powder.
In the bowl of a mixer fitted with a foil, put the butter in the ointment. Incorporate the first mixture, then add the egg little by little.
Finish by pouring in the almond milk. Reserve in the fridge.

Preparation of the gilding:
Mix all the ingredients. Reserve and store in the refrigerator.

Preparation of the syrup:
In a saucepan, bring the water and sugar to a boil. Chinese your mixture and set aside.

On the day of production, roll out the puff pastry to a thickness of 3 mm.
Detail two circles 22 cm in diameter. Leave to rest for 1 hour in the refrigerator.
Preheat the oven to 200 ° C (th. 6/7).
On a baking sheet covered with baking paper, place a disk of puff pastry and spread the almond cream on it. Place the second disc of dough and weld the edges together. Chick the sides of the cake and lightly brown the top with a brush. Using a knife, nicely line the pancake.
Bake the galette for 45 minutes. Take out of the oven, using a brush, spread a thin film of syrup. Let cool.

It’s ready! Enjoy your galette des rois!

Frangipane on the left, brioche on the right, Maison Lenôtre makes everyone agree!


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And you, do you prefer frangipane or brioche des rois?

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