A classic laminated-frangipane? With the fruits of passion and roasted apricots? With pieces of candied mandarin bark? It’s a choice for future kings and for queens that will take the reins!
by
We have tasted more than 100 cakes of kings. Our opinion on the fifteen we have retained this year.
The Flambé Galette of David Wesmaël (La Grassie Paris)
The different products of the glaze Paris are characterized by their frank flavors and their unpublished presentations. Best Owner of France Glacier, David Wesmael realizes its ice and sorbets with natural turbinated ingredients craft. Its icebacket in Flamber is a novelty that should make it talk about it.
Our opinion: After a temperature in temperature, it is necessary to sprinkle and flaming with the rum, to reveal all the subtleties. Between the fruity and vanished flavors of apple sorbets, the early reminder of the frongipane ice cream and the galabé crisp with soft grapes, we hold here a cake that harmoniously combines ice and fire.
Stéphane Vandermersch Frangipane Galette
Stéphane Vandermeersch Many times elected Best galette of the kings of Paris, that of Stéphane Vandermeersch has not changed recipe for many years. Why indeed change a fiscal creation by its numerous clientele. After working with Pierre Hermé (Fauchon, Ladary), Stéphane Vandermeersch opened his own shop, in 1999, who since he did not send during party periods.
Our opinion: His cake in the rules of the art combines a puff pastry puff and perfectly cooked to a frangipane, mixture of almond creams and pastry, admirably balanced. A model of the genre.
The Parisian Gaudard Parisian cake
Since 2011, this original Lorraine has made Paris its core town, d Attached, in which he makes discover or rediscover to the fine mouths the taste of the pastries of yesteryear made in the purest tradition. The prices and sizes of his cakes are perfectly studied.
Our opinion: Like a lot of his creations, the Sebastien Gaudard Pastry Chef resumes here an original recipe in order to sublimate. Its galette several times awarded is composed of a crisp and melting puff pastry and a scented almond cream with a peak agricultural rum of Martinique. It’s ultra-efficient and highly balanced.
You have 80.04% of this article to read. The rest is reserved for subscribers.