Attempting a Galette de Rois/Epiphany or King’s Cake Recipe

Gentl and Hyers for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Gozde Eker

I have an obsession that started about 7 years ago when I was first introduced to French Kings Cake by a French VP for a designer jewelry line I worked for in midtown Manhattan. Our local Le Pain Quotidien created a pretty masterful rendition of the traditional Kings cake.  Simple, flaky and creamy where it mattered. I was thrilled by his surprise morning delivery of such an elegant yet rustic looking dessert.

I have since had the pleasure of tasting different variations, most recently from Maison Kayser, which almost hit the level of perfect decadence that Le Pain was able to achieve. 

I want to know, which is your favorite Kings Cake/Galette De Rois? Do you have a tried and true recipe you are willing to share?

I want to attempt my own Galette de Rois and I really want to start with this New York Time’s recipe. Wish me luck and I will check in with my success or failure!

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