You should get out of the bubble. Louisiana should have stuck with the French galette des rois. Those are pretty good, and unique. Instead, we decided to convert a cinnamon roll and then try to gaslight people into thinking it's some special Louisiana thing. Guess what, it's not, and as I said, most of them are even bad at that.

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Posted by FlowMaster

Member since Jan 2009

307 posts

Posted on 1/5/24 at 7:49 am to Mo Jeaux

Pure carb and sugar man. Don’t.

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Posted by GreenRockTiger

vortex to the whirlpool of despair

Member since Jun 2020

42810 posts

Posted on 1/5/24 at 8:19 am to Mo Jeaux

quote:
we decided to convert a cinnamon roll

most of the original king cakes weren’t like a cinnamon roll. If I make one from scratch - I barely use cinnamon

If you don’t like king cake - why comment in king cake thread?? I bet you don’t like Hubig’s either

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Posted by mdomingue

Lafayette, LA

Member since Nov 2010

31095 posts

Posted on 1/5/24 at 8:39 am to Mo Jeaux

quote:
galette des rois

I assume you are talking about the puff pastry type. My understanding is there are at least two versions of the galette des rois depending on the region of France.

But the puff pastry version with the almond paste filling does sound pretty darn good.

I'm a fan of the giant donut version that Meche's serves here in Lafayette. The more traditional sugar-covered ones are less appealing to me.

If you are ever in the Lafayette area there is a bakery here, Poupart Bakery that sells the traditional French king cake you are talking about. I have not tried that from there, their Mardi Gras king cakes are actually pretty good. Mr. Francois Poupart, who opened the bakery, was a pastry chef in Paris before coming to Lafayette in 1965 and opening the bakery in 1967. He still works in the bakery though his son has effectively taken over the business, I believe.

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Posted by t00f