In January, the classic French “King’s cake” is a must-have to celebrate Epiphany, but you don’t have to be religious to enjoy this puff pastry treat
We love a food tradition, and the period after Christmas is a time where some of Hong Kong’s best bakers will be working hard on producing their version of the galette des rois—a puff pastry number known as ‘the cake of kings’ in French, in reference to the Three Kings who visited the baby Jesus on the day known as Epiphany. A tradition of northern France (in the south, they have the gâteau des rois, a brioche version), the galette des rois is formed with circles of burnished puff pastry with a frangipane filling which, most crucially, hides the fève—a small trinket buried within the almond paste. In early days, the fève was but a humble dried bean, but contemporary versions are commonly made with porcelain and come in all manner of shapes; more importantly, the person whose portion of the galette contains the fève is crowned king (or queen) of the day—as such, a paper crown is included with the cake, most of the time.
See also: Where to Find the Best Bakeries in Hong Kong
The mark of a truly great galette des rois is in the shatter, which can only come from expertly baked puff pastry—so light and layered yet glossy and golden on top—and eating it is an appropriately messy affair by nature. In Hong Kong, humidity and warmth is the ultimate enemy of a great king’s cake, so be sure to purchase from the best and eat it on the same day you receive it. Below are a few of our favourites, selling this iconic cake fit for royalty.
1. Finessence Patisserie
Mandy Siu, formerly the pastry chef of L’Envol at St Regis, has something of a cult following—so much so that her brand new endeavour, Finessence Patisserie, has already sold out of galette des rois for the first week of January. Fortunately, the 20cm galette is available for delivery every Friday and Saturday for the month of January so DM them with your order in as soon as possible—Siu’s version uses top notch ingredients including fresh Grands Crus Tahitian vanilla beans from Alain Abel, Spanish almonds, hazelnuts and local Hong Kong honey. The inverted puff pastry is made over five days and incorporates a higher ratio of butter for that ideal crunch and the top scored by hand.
Price: HK$428 for a 20cm cake, plus delivery charge (free delivery for two orders or more to the same location).