Celebrating Epiphany is a tradition that I adopted in France. Galette de Rois is a traditional pastry that the French share with family, colleagues, and friends the week of 6th January to mark the end of festive Christmas season. Traditionally, Galette de Rois is made of puff pastry and almond cream, but every year pastry chefs come up with innovant flavours and shapes. Having had a classical version of Galette de Rois for the past couple of years, I decided to go for new flavours from Pierre Hermé this year. You can’t really go wrong with Pierre Hermé, can you? The celebrity chef paired yuzu with chocolate to create Galette Azur. Almond cream with yuzu and chocolate ganache enveloped into crispy pastry that melts in your mouth. Excellent!
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