Chocolate Flangipane – Tonka Nèulo, ©Salome Rateau

Neùlo: the divine “flangipane” is born

The Flangipanes Nèulo, ©Salome Rateau

Do you know the "flangipane", invented by Pierre-Jean Quinonero, French Dessert Champion 2021? The concept is simple and surprising: flan with frangipane! As soon as it was born, last year, at Nèulo, it was immediately imitated by others. All the more reason to go back to the source and check if, in three different variations, the Nèulo recipe is worth the detour.

With its crispy puff pastry, a generous layer of frangipane and the famous flan mixture that makes Néulo so successful, the "simple flangipane" is the perfect combination of traditional flan and galette. Exit the double puff pastry! Instead, let yourself be carried away by the creaminess and delicacy of vanilla.

The “tonka flangipane” is flavored with chocolate and tonka, a bean that brings intensity and freshness with hints of cinnamon and cut hay.

As for the “apple caramel flangipane”, it is a sort of flan tatin superbly pimped with almond cream.

Conclusion? There is something here to satisfy fans of flan, galette and even tatin recipes. With the or (it's your choice, the French Academy has not yet ruled on the subject) flangipane, the galette des rois has entered the 21st century.

Share from €8,50
Flangipane 4 portions: €30

Nèulo
46 Rue Sainte-Croix de la Bretonnerie, 75004 Paris
Tuesday to Thursday from 12 p.m. to 19 p.m.
Friday to Sunday from 12 a.m. to 20 a.m.
Closed on Mondays
Tel: +09 87 32 46 94

Master Donatien seduced in a flash

Lightning of Kings by Donatien Master Eclair,

Recently set up on rue Rambuteau, Alsatian Donatien – hey, it rhymes! – offers a bold creation invented in Strasbourg: an éclair des rois, combining creamy vanilla pastry cream, soft almond biscuit and whipped bitter almond ganache which adds a touch of lightness.

The whole thing is topped with a sheet of caramelized puff pastry reminiscent of palm tree biscuits. With its neat presentation and its marked flavors without being too sweet, "l'éclair des rois" is a "light", elegant and gourmet alternative to the galette as we know it.

Kings’ Eclair: €6,20 each

Donatien Master Lightning
72 Rue Rambuteau, 75001 Paris
Daily from 11 a.m. to 21 p.m.
Tel: +01 86 04 41 53

This oriental babka from Babka Zana

Pistachio Kings Babka Babka Zana

For its babka des rois decorated with whole caramelized pistachios and fleur de sel, the brand – founded by Emmanuel Murat and Sarah Amouyal, undisputed stars of Levantine brioche – has drawn from its DNA an oriental-inspired recipe. Its astonishing melting pistachio frangipane cream is hidden under a skillfully flaky babka dough.

It's rich, buttery and moist as you wish. It's time to remember that pistachios are good for your health because they help lower bad cholesterol.

King's biscuit 8 portions: €40

Babka Zana
8 Rue du Pas de la Mule, 75003 Paris
Tuesday to Sunday from 8:30 a.m. to 18:30 p.m.
Tel: +09 83 87 48 09

The crowning glory of the vegan galette

Crown of Kings Land&Monkeys

In the middle of veganuary, an alternative was needed for vegan gourmands or those who are lactose intolerant. Land&Monkeys, the 100% plant-based bakery and pastry shop, has concocted a galette and a crown of kings.

Sprinkled with candied fruit and pearl sugar, this beautifully proportioned brioche plays on simplicity with a short list of ingredients. It has everything to please minimalists. 

 Land&Monkeys Beaumarchais
86 Bd Beaumarchais, 75011 Paris
Daily from 7h30 to 19h30
Tel: +09 54 40 95 83

Land&Monkeys Turenne
2 Rue de Turenne, 75004 Paris
Monday to Friday from 7h30 to 20h
Saturday and Sunday from 8 p.m. to 20 a.m.
Tel: +09 85 09 82 95

Text: Katia Barillot, Tiana Salles

11.01.25

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