The queen of the king cake Emma Gaussein surrounded by her team.
Credit : Johan GESREL
Sunday, Epiphany Day, you will undoubtedly eat galette des rois. Well look no further, the best in the Occitanie region is in Tarn-et-Garonne. More precisely in Caussade au Pain Perdu.
Its manager, pastry chef Emma Gaussein, won first prize for the best almond pancake in Occitanie last November. Enough to qualify until the national final last month. A finalist place, therefore a symbol of excellence. Emma Gaussein explains to us what makes a good frangipane and a good puff pastry:
“The frangipane is the heart. Here we have a well-kept secret. It has to be well aired with the right quantities, neither too much nor too little. Just almond cream and custard. We practice also reverse puff pastry because I find that it looks better with the good taste of the butter. Inverted puff pastry consists of sandwiching the dough in the butter.”
For this Epiphany weekend Emma Gaussein and her teams prepared 400 king cakes. The manager is aiming for 4,000 by the end of January. The establishment had already stood out by qualifying for the national final for the best baguette.
