For Epiphany La Meringaie becomes a King Cake...
Aliénor, king's galette, gluten free
For its galette des rois, La Meringaie has swapped the traditional puff pastry for a soft, airy meringue. At the heart of it: almond whipped cream, pears, and raspberries. A light galette des rois with real character, naturally gluten-free. It’s called Aliénor, after a famous queen with a strong, fiery personality.
What if we called it the galette des reines instead?
La Meringaie's King's pavlova
La Meringaie's pavlova takes on the colors of Epiphany: almond whipped cream, raspberries, and pear. It becomes a King's crown for Epiphany.
So here is an ultra-light, naturally gluten-free King's pavlova.
With a fève and a crown, of course.
Will you add our King's pavlova to your list of the best pavlovas in Paris?
Epiphany cake, La Meringaie style
Do you love our Pélagie pavlova, La Meringaie’s signature dessert, with lime whipped cream, raspberry, and passion fruit?
You’re going to love our Pélagie galette:
A deliciously flaky puff pastry, frangipane with a hint of lime zest, raspberry compote, and passion fruit.
The King's babka
Babka is a braided brioche recipe of Polish origin. Its extreme indulgence comes from the braiding of the dough, which gives it an incomparable texture contrast.
For Epiphany, the babka is braided into a crown with almond cream and a fève. And voila, the King's babka is born.
So, what do you think is the best King's babka in Paris?
Very nice photo by Morgan Abou