Throughout the month of January, Pierre Marcolini‘s Parisian shops offer a new version of the Galette des Rois, this time with a surprising shape.
This year, the Belgian chocolatier and champion du Monde de Pâtisserie is going for a limited edition airy millefeuille for six people . His secret? A cream of almonds from Faro (Portugal) between two layers of puff pastry that has been cooked separately to get a perfect crunch.
These last few weeks, Marcolini has also presented his latest book, Chocolat, carnet de voyages, full of unpublished recipes for all lovers of good chocolate.