Every January, the galette des Rois makes its grand return, delighting the taste buds of the lucky ones. In Indre-et-Loire, a baker has managed to stand out by winning several awards thanks to his creations. Damien Monsellier, from the bakery La Roue des Saveurs, passionately unveils his secret recipe, inherited from an ancestral tradition. With a touch of innovation, he offers new flavors while respecting the ancestral know-how that characterizes the galette des Rois.
What is the history of the galette des Rois in Indre-et-Loire?
The month of January is synonymous with tradition and the celebration of the galette des Rois. In France, this pastry is enjoyed during Epiphany, which takes place on January 6th. In the department of Indre-et-Loire, the festival takes on a special dimension thanks to artisans who preserve and reinvent this classic of the bakery. Bakeries are flooded with customers eager to savor this specialty, adorned with a charm and often accompanied by a colorful paper crown. Each baker has their own interpretation of the galette, ranging from traditional versions to bolder creations combining different flavors.
Damien Monsellier, a baker at La Roue des Saveurs in La Membrolle-sur-Choisille, stands out not only for his talents but also for his commitment to offering an extraordinary galette. Winner of the best original galette in Indre-et-Loire in 2023, he incorporates ingredients like caramel, chestnut, and even chocolate into his range of galettes. This choice of ingredients reflects a desire to retain customers while revealing his know-how. This baker does not settle for tradition; he innovates to offer a shared experience around the galette, thus cultivating admiration for his art.
How to make the perfect dough for the galette?
Making the dough is a crucial step. Damien Monsellier specifies that puff pastry should be prepared in advance, often two days before making the galette. Patience is essential in this step, as it directly influences the texture of the galette. Bakers can also choose to order pre-made dough, which is a practical option for those who want to avoid the complexities of preparation. Damien’s advice is clear: opt for high-quality materials, as this is often the secret to a delicious result.
The dough must be rolled out to a precise thickness and shaped into two identical circles. This supposed simplicity requires a perfect mastery of techniques. Preparing it at home can become complex for a novice. Therefore, it is conceivable that gourmets prefer to go directly to their usual baker to purchase their galette. But for those who want to try the experience, here are some necessary materials:
- 500 g of flour
- 250 g of butter
- 250 ml of cold water
- A pinch of salt
What are the preparation steps for the frangipane?
For the preparation of frangipane, Damien Monsellier offers a simple recipe, but one that impresses with its flavor. Frangipane is the almond-based filling, often used in the galettes des Rois and is made by mixing 100 g of sugar with 100 g of butter. This mixture must be creamy before adding 100 g of almond flour. To ensure the consistency, he also adds 10 g of cornstarch, which reinforces the structure of the filling. Two eggs are then integrated, followed by a hint of flavor – this could be vanilla, rum, or even kirsch according to individual preferences.
He recommends including 100 g of already whipped pastry cream to achieve the desired texture and suggests preparing the almond cream in advance, ensuring that the frangipane does not run during baking. This care in preparation is essential to reveal the richness of each bite.
What is the process for assembling and baking the galette?
Assembling the galette is a key moment in the preparation. Damien begins by rolling out 600 g of dough and cutting two circles. On the first circle, he brushes water to seal the galette; in fact, using egg yolk, as some recipes suggest, could lead to unsightly drips. Once the frangipane is spirally placed on the first circle, the bean, this hidden treasure, is added. This is part of the magic of the galette des Rois – who will be the king or queen of the day?
The second circle of dough crowns the whole, and he crimps the edge to reinforce the seal before applying an egg wash. This consists of eggs mixed with milk, a combination that allows for beautiful coloring during baking. After resting for ten minutes in the refrigerator, a second layer of egg wash is applied. The final element is a careful knife decoration, which further distinguishes his creation from others. The galette is ready to be baked at 200 °C for 40 minutes, a magical process that transforms the raw dough into a golden masterpiece.
Choosing Damien’s galette des Rois is to indulge in a moment of gustatory contemplation. The passion and know-how of this baker shine through in every galette he makes. With flavors like caramel, apple, or chestnut, his creations are countless, as each year he surpasses himself to satisfy the palates of his customers. Whether the festivities are in honor or it is a special occasion, Damien’s galette reaches its peak of flavors.
Customer reviews leave little room for doubt, highlighting:
- An incomparable flaky texture
- An aromatic and subtle frangipane
- Innovations that awaken tradition
How do the galette contests take place in Indre-et-Loire?
Every year, at the beginning of January, the traditional contest for the best galette des Rois attracts baking artisans. This event takes place especially at the Château d’Amboise. Designed to celebrate artisanal excellence, it is a platform for bakers who wish to showcase and test their creations. The judges, often composed of renowned chefs or pastry experts, evaluate the galettes based on criteria of taste, texture, and presentation. Damien Monsellier, with his impressive track record, represents the local scene and inspires many budding bakers.
Participants compete in ingenuity and originality, making each edition unique. To stay at the heart of this passion, bakeries compete with imagination to charm the jury and lovers of this iconic pastry.
The tradition of the galette des Rois is deeply rooted in January customs, particularly in Indre-et-Loire. Every year, bakers compete creatively and talent-wise to offer variations to the public. The example of Damien Monsellier, winner of births, reflects exceptional know-how and a passion for his products. His galette recipe emphasizes the importance of the quality of the ingredients used, a detail that makes all the difference.
The preparation technique he shares, ranging from almond cream to puff pastry, highlights the delicate steps necessary to achieve a result that meets expectations. The advice given by this baker allows not only food enthusiasts to embark on making this specialty but also to appreciate more the work done by artisans in their region.
By exploring these traditional recipes, we discover the richness of the flavors of our culinary heritage. The galettes, which combine simple ingredients and artisanal techniques, bear the imprint of the bakers who prepare them with care and dedication. It is a tribute to our history and to those who contribute to the decoration of our tables every January.
