The best Galette des Rois in London, perfect for Epiphany
When Le Cordon Bleu-trained pastry chef Shaheen Peerbhai — alias Purple Foodie — opened a French boulangerie on Warren Street, Galette des Rois was always going to enjoy a special moment on the menu. A true labour of love, each galette is a three-day process, that begins with puff pastry made using Isigny Sainte-Mère butter and Moulin Dupuis flour for l’authenticité on day one.
That gets precisely laminated on the second day, before finally being filled with rich, rum-boosted almond frangipane cream concealing the hidden fève on the third day. Sharp scoring, hot-stone baking, and generous glazing result in a glistening burnished finish that faithfully resembles a crown.
Belgique Dernières Nouvelles, Belgique Actualités
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