[Luxus+ Magazine] The most beautiful King’s cake to share for the Epiphany

If historically, the King’s cake was made of bread and contained a real bean as a bean, the tradition has been perpetuated every January 6th, for the greatest pleasure of our taste buds. Let’s review the most beautiful creations of the great Parisian pastry chefs.

Chocolate Galette at the Peninsula Paris

Anne Coruble and Chef David Bizet have created an all-chocolate galette des rois for the Peninsula Paris, sure to delight adults and children alike with its stunning design. This sweet creation consists of a cocoa-flavored puff pastry, a rich chocolate almond cream made with the finest dark chocolate from Indonesia and a chocolate ganache infused with smoked salt (59€ for 6 to 8 people).

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Click here to read the full article on Luxus Plus Magazine.

Featured photo : © Getty images

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Hélène Cougot

Passionnée depuis son plus jeune âge par l’art et la mode, Hélène s’oriente vers une école de stylisme, l’Atelier Chardon-Savard à Paris, avec une option Communication. Afin d’ajouter des cordes à son arc, elle décide de compléter sa formation par un MBA en Management du Luxe et Marketing Expérientiel à l’Institut Supérieur de Gestion à Paris dont elle sort diplômée en 2020. Elle a notamment écrit des articles lifestyle et beauté pour le magazine Do it in Paris et se spécialise en rédaction d’articles concernant le luxe, l’art et la mode au sein du magazine Luxus Plus.********** [EN] Passionate about art and fashion from a young age, Hélène went to a fashion design school, Atelier Chardon-Savard in Paris, with a Communication option. In order to add more strings to her bow, she decided to complete her education with an MBA in Luxury Management and Experiential Marketing at the Institut Supérieur de Gestion in Paris from which she graduated in 2020. She has written lifestyle and beauty articles for Do it in Paris magazine and specializes in writing articles about luxury, art and fashion for Luxus Plus magazine.