(ETX Daily Up) – What yesterday was only an exception now takes on another dimension to become the new trend at Epiphany. Understand: a galette des rois that is not flaky, not necessarily round, and even less inevitably garnished with frangipane or almond cream. For the first dessert of the year, pastry chefs are increasingly breaking the rules and daring to move away from traditions. Boldness that will undoubtedly please all those for whom the galette des rois has never been their cup of tea (yes it exists)… but still want to have the bean. Anthology.
Keystone
Flan-shaped
In Paris, Nicolas Paciello was one of the first to have blurred the lines of Epiphany by swapping puff pastry for the melting cream of flan. For this 25th vintage, the former chef of the Prince of Wales is back with an even more accomplished version, adding puff pastry while keeping a flan maker. The name is of course obvious: the flan of kings.
Brownie shaped
The former chef of the oldest pastry shop in Paris, Jeffrey Cagnes, has sculpted no fewer than four pancakes for Epiphany, including one that will leave neither choco-addicts nor gourmands who have had enough of traditions indifferent. As part of a collaboration with the car manufacturer Cupra, the pastry chef has prepared a cake with all the features of a brownie. The (inverted) puff pastry is there, but it contains, not frangipane, but a heart of brownie and almonds, enriched with an almond and hazelnut praline.
Cookie shaped
This is undoubtedly the most accomplished revisit, because it makes no compromise. All sweet tooths are likely to be delighted. The French Bastards team has indeed achieved the feat of inserting a frangipane made from chocolate chips into a melting and crunchy cookie dough. The pancake therefore retains its circular and crispy shape, but promises a completely different taste experience.
Like a millefeuille
For several years now, chocolatier Pierre Marcolini has been revisiting the galette des rois according to the aesthetic codes of millefeuille. Square in shape, the galette des rois rests on crispy puff pastry and is topped with almond cream and a crunch made from the same dried fruit. The puff pastry twists that dot the top are a perfect reminder of the famous cake dating from the 17th century.
In frozen mode
In Ardèche, the chocolatier Pierre Chauvet recalls that he also masters the know-how of icing with a galette des rois in the wake of those who prefer frosted desserts at the end of the year celebrations. Because under the puff pastry hat hides a chestnut sorbet, accompanied by a whipped cream made from the same fruit. If some people enjoy the pancake after a few minutes of heating in the oven, in this case, the chef recommends putting this edition in the refrigerator for 20 minutes before tasting.
In salty mode
It’s all in the name: slut. Maison Vérot is causing a sensation with its savory galette made from duck foie gras and a pork stuffing, all covered with puff pastry that crackles after spending fifteen minutes in the oven. In 2025, the charcuterie family is no longer the only one to cause a sensation with its savory version. The troublemaker pastry chef, Mérouan Bounekraf, who stood out on the show Top Chef for his offbeat humor, has prepared a “galette des bois” to satisfy not only fans of savory foods but especially vegetarians. The pie consists of a fine smoked tofu stuffing, candied shallots and garlic puree, roasted button mushrooms and chestnuts.
