The tradition of 'Kings Cakes' at Epiphany is strong in France. In the north we have Galette des rois, made with puff pastry and almond cream (a half and half mixture of frangipane and creme patissiere). Usually I make a galette, but last year I decided to make the cake that is favoured in the south, which is brioche based. I used this recipe from Pardon Your French, and I thought it turned out rather well.
Ready to eat.
Glazed and decorated.
Just out of the oven.
Ready for the oven.
1 comment:
That looks delicious, I might give it a try as I have all the ingredients except for the yeast.
Thanks for the link to an interesting blog!
I presume that by all purpose flour the writer means UK plain flour, or T45 in France, not T55 which is, I believe, bread flour.
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