How to transform a simple galette des rois into a crispy and fragrant masterpiece? The king of the 2025 cake, Sébastien Triboulet, shares his secrets with us. Crispy puff pastry, creamy frangipane, and shimmering gilding: discover how to bring flavor to your table with his expert advice.
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Every year, the Epiphany period gives rise to a gentle competition in homes and among professionals: who will make the best king cake? This time, it was Sébastien Triboulet, a baker and pastry chef from Allier, who won the title of French Champion for the best almond pancake. The talented artisan agreed to reveal his secrets for a successful galette des rois.
“The galette des rois is made in two parts”explains Sébastien. “On one side, the puff pastry, with flour, butter, salt and water; on the other, the almond cream or frangipane, made of butter, almond powder, eggs, rum and vanilla The difference between the two? In the frangipane, we add a pastry cream to soften the almond taste. For his part, the champion prefers a subtle blend of white almonds and gray almonds, a combination that enhances the flavors.
According to the master craftsman, the success of a cake depends above all on respecting time. “You have to let the puff pastry rest. Allow around an hour or more. And then, you have to let it relax before incorporating the cream.” And beware of the temptation to be too generous: “The frangipane must be one centimeter from the edge. To seal the cake, we simply use water, but it is essential that the water does not come into contact with the cream, otherwise the texture will be compromised.”
Finding the perfect harmony between sweetness and almond aromas is a long-term task. “It took me years“, confides the French champion. His tips? The measured use of vanilla aromas and a hint of rum to intensify the flavors.
“The key to perfect gilding is to do it in two stages: a first layer to remove excess flour, then a second which adds shine.” The baker-pastry chef recommends baking for 40 to 45 minutes in an oven at 200°C to obtain an even and golden result.
“The most common mistake is not respecting the rest of the lamination or changing the direction of the turns. If you turn it in all directions, the lamination retracts and the cake becomes unsightly.”
His final advice? “Respect the recipe, work simply”and above all… take the time. A king cake cannot be made the day before for the next day! With these secrets in your pocket, the art of pancakes will be within your reach.
