Thank you. Jamie, for the recipe, the lovely and appetizing photos, and the history lesson. The recipe has been saved and will play a part in next year's festivities.
The difference is that traditionally the pithiviers is made with frangipane (almond cream) which in fact is what my galette is made from. A true galette des rois is 2/3 frangipane plus 1/3 pastry cream folded into it. There is also a difference in the design cut into the two - the puff pastry for the pithiviers is more decorated. And galette des rois is only made in January while the pithiviers is year round.
Beautiful post with great recipes and the best explanation I have seen of La Galette des Rois
Thank you! I Hope you try making it now!
Fantastic, Jamie!
Thank you. Jamie, for the recipe, the lovely and appetizing photos, and the history lesson. The recipe has been saved and will play a part in next year's festivities.
A great read. The cake sounds delicious. Thanks Jamie
Gorgeous! The recipes are so beautiful and the history divine. WOW! You never cease to amaze-
This is gorgeous. I have never made one .. will try with Jamie's puff pastry recipe as well.
Other than the fève what is the difference between a galette de rois and pithiviers?
The difference is that traditionally the pithiviers is made with frangipane (almond cream) which in fact is what my galette is made from. A true galette des rois is 2/3 frangipane plus 1/3 pastry cream folded into it. There is also a difference in the design cut into the two - the puff pastry for the pithiviers is more decorated. And galette des rois is only made in January while the pithiviers is year round.
Thanks! I have a recipe for pithiviers au chocolat and I think that it’s the only way I’m going to get a sort of galette with chocolate filling.
Have made the basic one for years ... intrigued by your variations
Let me know if you try one. I’d like to try new ones too.