If you are lucky to be in Paris this january, here is a selection of my favourite galettes des rois 2014.

 La galette des rois is literally a kings cake.

 Watizit exactly ? >>> Explanations here <<<

1) Jean Paul Hévin – The passionate chocolatier

When a gifted chocolatier creates a Galette des Rois…

The traditional galette des rois pairs with dark chocolate and an almond cream with matcha green tea.

The chunks of chocolate inside makes a nice contrast in textures and enhances the flavour of chocolate.

For 2: 6,20€ (no fève) For 3: 29,30€ For 6: 6 42€

A perfect equilibrium between the sweetness, the butter, the flavours and the textures. 

I really love the strong chocolate presence and subtle sweetness. 

Lucky kings and queens who found the “fève”, make sure of its color. The black version wins a 50g  jar of Prunier caviar !

From 2 to 18 january 2014.

www.jeanpaulhevin.com

2) Gontran Cherrier – The most original baker

Gontran Cherrier is a baker. His approach of the galette des rois is technical. He plays on flours and ingredients. 

The flaky pastry contains 12% of buckwheat. Buckwheat is gluten-free so it does not rise… A challenge to find to prefect equilibrium. 

I absolutely loved Gontran Cherrier’s pistachio paste filled galette. This year it is hazelnuts cream with subtle orange flavours. No zest nor pieces!

Simply so yummy ! 

3) Pierre Hermé – The pastry architect

The most regressive galette des rois with vanilla rice pudding and soft caramel. 

Rice pudding is one of the childhood comfort food for many French. 

For 3/4: 35€ For 6/8: 56€

The association of rice pudding and puff pastry is well made. 

It’s not at all heavy as I would have imagined. And the dough has this nice flakiness. 

From 2 to 19 january 2014.

www.pierreherme.com

4) Eric Kayser – A baker-pastry wedding

Each year, Eric Kayser bakes this Southern Kings Brioche. The brioche dough is soft and delicious and is coated with a delicious orange blossom sirup.

For 4: 14,90€ For 6: 19,90€

Sugar pieces and candied fruits decorate and make a nice texture contrast. 

Each year the cakes improves. This year, the brioche which is technically a bakery seems to get closer to a pastry. 

Here is the one of this year ! Thank you Nader for your pics and tasting comments!

www.maison-kayser.com