With all the French cultural influence, I order a galette des rois annually, and also started collected the feve (the little ceramic token) in the King Cake.
On this side of the world we don’t celebrate Christmas and the whole works. Well okay we do, just excuses for excesses – more consumerism, parties and revelry.
I’m so pleased with how the photos turned out because I didn’t retouch any of them and just relied on natural light through the kitchen windows. Shot on my Canon 1200D.
Revisiting a really old post, and had the most amazing Galettes des Roi from B.A.O, made by pastry chef Christophe Grilo, friend of chef husband and they used to work together at *** Michelin Jardin Des Sens over a decade ago where Grilo was heading up pastry there. With a portfolio of patisserie experience in Michelin restaurants in France – Singapore, here’s where you get amazing bread, pastries and the Galettes, hands down one of the best I’ve had.
So what’s this King Cake? I was trying to explain it to my mother and friends who got to share some of that delicious flakey crush and frangipane filling. We haven’t yet found the “baby Jesus” in the cake, typically it comes with a little charm inside, some galettes put a little baby charm inside, but I’ve also had galettes with smurfs, or other funny little animals.
The galette des rois, literally translates to King Cake. It is a cake traditionally shared at Epiphany, on 6 January. It celebrates the arrival of the Three Wise Men in Bethlehem. Composed of a puff pastry cake, with a small charm, the fève, hidden inside, it is usually filled with frangipane, a cream made from sweet almonds, butter, eggs and sugar.
Well, if you haven’t ordered your galette des rois, here’s where to get the best one in Singapore!
Bakery Artisan Orignal (B.A.O)
