Traditional, daring, original … Each year, the Galette des Rois (literally ‘cake of the kings’) an Epiphany cake is reinvented by Parisian bakers and pâtissiers. While the classic version consists of two layers of puff pastry generously filled with an almond frangipane cream, it also comes in an infinite variety of flavours, types of pastry, and fillings. So, what do they all have in common? The fève (a bean or sometimes a porcelain figurine) of course! Here is a snapshot of some of the delectable creations that will be tempting Parisians in 2025.
A trip to Paris to discover the Galettes des rois 2025 :
© Nina Metayer
The bakeries Publicisdrugstore, Liberté and the Boulanger de la Tour have followed the traditional recipe and opted for an Epiphany cake generously filled with an almond cream frangipane, with just the right technique and simple flavours.
This year, Benoît Castel has created a delicious frangipane Galette des Rois with Madagascar vanilla and lightly caramelized puff pastry. Another mouth-watering variation is the galette with fondant apples and a crumble topping. And the brioche des Rois with candied fruit, with hints of orange blossom, is a gem of a cake.
To celebrate the reopening of Notre-Dame de Paris cathedral, patisserie chef Nina Métayer presents her ‘Notre Dame’ Galette des Rois decorated with a magnificent ‘rose window’. Delicate puff pastry and a frangipane centre lightly flavoured with cinnamon conjure up the flavours of the festive season. Finally, the amber galette with a delicious almond frangipane with a hint of rum is a classic revisited.
© LaDurée
More original, Nina Metayer is back with the ‘Boussole’ cake which consists of a delicate set of biscuit wafers combining the flavours of cocoa nibs and buckwheat, topped with a chocolate compass.
As for Pierre Hermé, he has created a brioche des rois and three galette recipes using beans from his collaboration with Dimitri Rybaltchenko: the ‘Galette noisette gianduja’ with puff pastry with a hazelnut cream, and the 'Galette Infiniment citron' with a lemon almond cream. Last but not least, the 'Infiniment amande', a traditional galette with a hint of roasted almonds, and the puff pastry brioche ‘Infiniment clémentine’.
Aveyron-born chef Cyril Lignac has created two brioches typical of the South of France for his Brioche des Rois: a delicately flavoured brioche with hazelnuts, pistachios and almonds, topped with candied fruits from Provence and decorated with sugar nibs, and a delicious Vendée brioche with a Lebanese orange blossom flavoured crème diplomate and candied fruits from Provence for his brioche Tropézienne. Other delights include the traditional Galette des Rois with a crunchy almond crumble, or the puff pastry chestnut galette, with a Basque cake dough, fondant almond cream and delicious Ardèche chestnut cream. At Ladurée, the galettes feature a combination of chocolate-chip almond cream, Guanaia ganache and cocoa nougatine for the chocolate crown, and a flaky brioche with rose almond cream, fresh raspberries and pink pralines for the Ispahan crown or hazelnut and buckwheat almond cream, baked apples and caramel for the Apple crown. And Maison Lenôtre is offering two other additional versions to their signature Eclats de Panettone in which the centre is a delicious slice of Panettone with candied orange peel. Discover the classic cake with frangipane, as well as the Bordeaux-style brioche with candied fruit - a soft, golden brioche generously studded with orange, lemon, citron, pomelo and sugar nibs.
The Maison du Maison du Chocolat’s unusual and mouthwatering chocolate and mandarin cake is nothing short of a chocolate work of art. It consists of an original gourmet galette with chocolate and royal pineapple. A deliciously fruity creation combining almond, dark chocolate, coconut milk and pineapple.
Stohrer, the oldest patisserie in Paris, has teamed up with chocolate-maker A la Mère de Famille for a galette that blends frangipane with hazelnut paste and homemade praline, all decorated with chocolate chips.
Several different cakes are also to be found at The French Bastards. There is of course the traditional cake with almond cream filling, but also the ‘Cookie des Rois’, available in a limited edition on 5, 6 and 7 January 2024. It's made with almond frangipane and delicious milk chocolate chip cookie dough. An original look and delight for the taste buds.
Babka Zana have come up with not one but three mouthwatering versions: a limited edition ‘Babka des Rois’ with Iranian pistachio and fleur de sel, a Brioche des rois with spongy braided pastry covered in orange blossom syrup, and thirdly, the return of the signature Babka des Rois filled with a light frangipane with almonds and a drizzling of acacia honey.
Finally, the Oriental address Maison Aleph also has a generous selection with several Epiphany cakes to choose from including the amazing Chocolate, the enticing Pistachio, and the iconic Almond-orange blossom. A farandole of flavours!
For more surprises, you will also want to check out the iced versions at the Fabrique Givrée and La Glacerie.
However, the most original is perhaps the top-notch charcuterie Epiphany cake from Maison Vérot which every year offers a savoury version.
© Ritz
Chef François Perret, at the Ritz, has taken inspiration from a gastronomic classic, the vol-au-vent. With a hazelnut frangipane galette and a delicious apple compote, it's decorated with a gourmet praline filling! Simply scrumptious!
At the George V, the head baker of the palace Guillaume Cabrol offers his take on the galette, with a spiral-shaped marbled puff pastry made from croissant dough. Inside, a delicious frangipane with hints of chestnut and a delicious blackcurrant confit; and Nicolas Guercio at the Lutetia puts the accent on almonds in a snowflake-shaped galette. A real delight!
Pastry Chef Yu Tanaka, working closely with Arnaud Faye, offers an interpretation of the galette based on citrus fruit and beehive honey from the hotel Bristol Paris.
One thing is sure, there is something for all tastes and all budgets!
Celebrated every year on January 6, Epiphany is the day when the famous Galette or Brioche des Rois is eaten. However, this iconic French pastry can be found from the beginning of the year until mid-January. It's usually eaten with family or friends, for 4, 6 or 8 people, but it's also possible to buy individual galettes or slices.
It's made with two layers of buttery puff pastry and frangipane, a kind of almond cream with butter and sugar. Several variations, such as apple or chocolate Galettes des Rois, are becoming increasingly popular. There are also galettes with no filling, just flaky pastry. Traditionally, each Galette des Rois contains one or two fèves, a small porcelain figurine or object hidden inside before baking. The person who finds the fève in their slice is crowned ‘king’ or ‘queen’ and can wear the paper crown.
Note, the Galette des Rois not to be confused with the galette de sarrasin, a savoury Breton speciality also more commonly known as 'galette' in much of France, and which is eaten with a sweet wheat crêpe.
• More info on the best crêpes in Paris
In the run-up to Epiphany, you'll find Galettes des Rois in almost every bakery and patisserie shop in Paris. However, chocolate shops as well as tea and coffee shops also take the opportunity to offer their own flavoured creations. Plus, several Parisian cafés and ice-cream makers now feature the traditional Galette des Rois with frangipane on their menus. The big supermarket chains also offer several types of Galettes des Rois on their shelves. And finally, from the beginning of January, many Parisian hotels and palaces unveil gourmet Galettes des Rois made with top-quality ingredients. A feast indeed!
• More info on Parisian palaces
• More info on Parisian tea rooms
The Galette des Rois is a traditional dessert in January in France. Whatever its flavour - frangipane, chocolate or other nuts - it always finds a place on the table after the festive season. Prices for this iconic French pastry vary greatly depending on the ingredients, ranging from €20 to €40 in some bakeries or patisserie shops, to around €70 in Parisian palaces.
The post-Christmas demand for Galettes des Rois is huge all over France. To make sure you get your dessert for Epiphany, book in advance at your local boulangerie-pâtisserie or online with leading pastry chefs and hotels. Bookings usually start at the end of December. They can be picked up on the premises, although some pâtissiers offer delivery.
Originally from the South of France, the Brioche des Rois or Gâteau des Rois is also eaten at Epiphany. It consists of a sweet brioche flavoured with orange blossom and presented in the shape of a crown. It is generously decorated with sugar nibs, candied fruit and sometimes a variety of nuts. A porcelain fève is also hidden inside the brioche. It can be found in some bakeries or patisserie shops in the capital and some leading grands pâtissiers like Cyril Lignac offer their creative versions. This year, Ladurée is offering three gourmet versions of the French culinary speciality.
