The Fédération des Artisans Boulangers-Pâtissiers des Vosges is organizing the competition for the best almond pancake in the Vosges on Friday January 3, 2025 at the Épinal covered market. Around twenty participants presented their know-how.
The essentials of the day: our exclusive selection
Every day, our editorial team reserves the best regional news for you. A selection just for you, to stay in touch with your regions.
France Télévisions uses your email address to send you the newsletter “The essentials of the day: our exclusive selection”. You can unsubscribe at any time via the link at the bottom of this newsletter. Our privacy policy
The Fédération des Artisans Boulangers-Pâtissiers des Vosges is organizing the competition for the best almond pancake in the Vosges on Friday January 3, 2025 at the Épinal covered market. Around twenty participants entered the fray. The jury is made up of three professionals and two consumers.
Stéphane Georgon, best worker in France and teacher at the CFA Pôle des métiers in Épinal, hosts a live workshop. Our journalists Yoann Rodier and Jean-Pierre Petitcolas took advantage of the opportunity to try to unravel the secret of a Galette des Rois worthy of the name.
Stéphane Georgon, best worker in France and teacher at the CFA Pôle des métiers in Épinal, hosts a live workshop.
•
© Jean-Pierre Petitcolas/ FranceTélévisions
What is the recipe for a good Galette des Rois?
A good traditional king cake is almond cream, rum and vanilla. This is ideal for making frangipane. Afterwards, customers today are demanding originality. You can add chocolate, morello cherries, pistachio paste or apple.
Does the dough also count for a lot in the traditional recipe?
In fact, you need good lamination. It should be crumbly, crispy, light, but not greasy. Well, there is still a quarter of butter in the cream and the recipe, but it should not be greasy in the mouth. The galette is the annual meeting place for gourmands and gourmets. Through the product itself and the little surprise inside with the bean, the baker also has fun. It’s conviviality, a moment of sharing.
Quality of the puff pastry, the decoration, the cooking, the cream-pastry balance and the aromas! You have to find the right balance.
•
© Jean-Pierre Petitcolas/ FranceTélévisions
How do you judge the quality of a cake?
We have a grid with criteria: quality of the puff pastry, decoration, cooking, cream-pastry balance and aromas! You have to find the right balance, it’s subtle!
To be enjoyed warm, it’s even better.
•
© Jean-Pierre Petitcolas/ FranceTélévisions
A gourmet competition where there are no losers since the competition is precisely called “One of the best Almond Galettes from the Vosges”. To be enjoyed warm, it’s even better.
