Pastry chefs, kings of the original galette

From now on, the galette des rois is above all an opportunity to meet up with family or friends at the beginning of January. If in most of France it is originally made from puff pastry, golden in the oven and filled with frangipane, in Provence, it takes the form of a crown of brioche bread with orange blossom. But, gluttony and creativity oblige, the galette is available indefinitely, offering a vast playground to pastry chefs who reinvent it every year.

At the beginning of the year, we discover it flavored with rum by Philippe Conticini, in the shape of a flower covered with pink pralines at Maxence Barbot, the pastry chef of Shangri-La Paris, graphic and colorful with raspberries and mandarin marmalade under the spatula by Yann Brys, or even mixing the softness of the Basque cake with the puffiness of the classic galette and the crunchiness of the pistachio, an original idea by Julien Alvarez for Ladurée. It remains to be seen whether the beans concealed in the dough will be as daring.