To start 2017, Thierry Mulhaupt, who is characterized by his immense creativity, has created four original galettes des Rois, one for each week of the month.
From January 2nd to 8th, the Galette Gianduja can be tasted, made with puff pastry and gianduja frangipane, dotted with chips made with Venezuela Pure Origine chocolate. The second week, from the 10th to 15th, will be the turn of the Galette Bourguignonne, made with puff pastry, vanilla frangipane, black currant compote, and vanilla crumble. From the 17th to 22nd, the Galette Cacahuète which is composed of puff pastry and peanut frangipane garnished with chocolate pearls and salted butter caramel. Finally, from the 24th to the 29th, the Galette Sheherazade, made with puff pastry, orange blossom frangipane, Moro blood orange compote, and crunchy pine nuts.
Those looking for more traditional flavors will also find chocolate, apple, cinnamon, and frangipane galettes.
