Like every January, it's time for the galette des rois. From January 6, the bakers and pastry chefs launch the festivities for a month of gustatory pleasure between puff pastry, almond cream and a variety of flavors that are invited in this iconic cake. If Rennes is the capital of the sausage cake, it is also famous for the king's cake thanks to its talented pastry chefs
The most exotic and melting : Coupel's bakery-pastry shop takes us to the islands with a frangipane, coconut, lime and pineapple galette. It achieves the perfect balance with a thin puff pastry and a surprisingly light and melting filling. Golden to perfection, it is the example of an excellent mastery of the product with a maximum of greediness without excess. Pretty beans on the theme of the marinière are to be collected
The most Breton, fun and creative: The 16h30 patisserie, renowned for its eco-responsible commitment, offers this year a tasty galetteof apple queens, cider, almond cream and buckwheat pop. This regional version is anything but traditional. With its inverted puff pastry, rectangular shape, and crispy topping with popcorn-like kasha seeds, this galette wins the prize for creativity. Even the beans are the result of a collab' with the artist Chloé Chycki
The most vitaminized and personal: The pastry shop Le Daniel, with its 2022 galette with tangerine and candied peel, offers some pep to the frangipane. The best worker in France excels in the play of textures by adding crunch to the puff pastry thanks to a fine hard caramel with flax seeds. The result is greedy and crunchy. Pastry chef Laurent Le Daniel, always very involved in all the stages of production, designed the crown and the beans himself
The most local and supportive: L'attrape-douceurs, with its galette des rois with apples from Piré-sur-Seiche signs a real commitment to local consumption. With this classic recipe, reminiscent of apple turnover, we are back to authenticity: the real taste of natural apples (from Laurent Robin, an apple grower 20 minutes from Rennes) and a well-buttered pastry. The beans are designed by local children. The bakery is actively involved in the project "a cake for everyone" by offering cakes to the less fortunate
The healthiest and most organic: Kiki Patisse, a pastry chef from Rennes and a nutrition consultant, creates recipes based on well-sourced, organic and local products. In January, she created an almond cake without butter or cream. A challenge taken up without difficulty for this pastry chef and marathon runner, who skilfully plays with textures (almond powder, slivered almonds, crushed almonds). The result is airy, not very sweet and offers a good hold. To discover the pretty beans of Breton bowl.
