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Every January, the King Cake makes its grand return, delighting the taste buds of the lucky ones. In Indre-et-Loire, a baker has stood out by winning several awards thanks to his creations. Damien Monsellier, from the bakery La Roue des Saveurs, passionately reveals his secret recipe, inherited from an ancestral tradition. With a touch of innovation, he offers unprecedented flavors while respecting the ancestral know-how that characterizes the King Cake.

What is the history of the King Cake in Indre-et-Loire?

The month of January signifies tradition and the celebration of the King Cake. In France, this pastry is enjoyed during Epiphany, which takes place on January 6th. In the department of Indre-et-Loire, the celebration takes on a special dimension thanks to artisans who preserve and reinvent this bakery classic. Bakeries are flooded with customers eager to savor this specialty, adorned with a fève and often accompanied by a crown made of colored paper. Each baker has their own interpretation of the cake, 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 skills but also for his commitment to offering an extraordinary cake. Winner of the best original cake of Indre-et-Loire in 2023, he incorporates ingredients such as caramel, chestnut, and even chocolate into his range of cakes. This choice of ingredients reflects a desire to retain customers while showcasing his expertise. This baker does not settle for tradition; he innovates to provide a shared experience around the cake, cultivating admiration for his art.

How to make the perfect dough for the cake?

Making the dough is a crucial step. Damien Monsellier specifies that puff pastry should be prepared in advance, often two days before making the cake. Patience is required at this stage, as it directly influences the texture of the cake. 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 highest quality materials, as this is often the secret to a flavorful result.

The dough must be rolled out to a precise thickness and shaped into two identical circles. This supposed simplicity requires perfect mastery of techniques. Preparation at home can become complex for a novice. It is therefore conceivable that gourmets may prefer to go directly to their usual baker to acquire their cake. But for those wishing to attempt 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 steps to prepare the frangipane?

For the preparation of frangipane, Damien Monsellier proposes a simple recipe that impresses with its flavor. Frangipane is the almond-based filling often used in King Cakes and is made by mixing 100 g of sugar with 100 g of butter. This mixture should be creamy before adding 100 g of almond flour. To ensure consistency, he also adds 10 g of cornstarch, which enhances the structure of the filling. Two eggs are then incorporated, followed by a hint of flavoring – this could be vanilla, rum, or even kirsch, depending on personal preferences.

He recommends including 100 g of already whipped pastry cream to achieve the desired texture and suggests preparing the almond cream in advance, which ensures that the frangipane does not leak during baking. This care in preparation is essential to reveal the richness of each bite.

What is the process for assembling and baking the cake?

Assembling the cake is a key moment in the preparation. Damien begins by rolling out 600 g of dough and cutting out two circles. On the first circle, he applies water to seal the cake; indeed, using egg yolk, as advised by some recipes, could lead to unsightly drips. Once the frangipane is placed in a spiral on the first circle, the fève, that hidden treasure, is added. This is part of the magic of the King Cake – who will be the king or queen of the day?

The second circle of dough crowns the whole, and he crimp the edges to strengthen the seal before applying an egg wash. This consists of eggs mixed with milk, a combination that allows for a beautiful coloration during baking. After resting for ten minutes in the refrigerator, a second layer of egg wash is applied. The final touch is a careful decoration with a knife, which further distinguishes his creation from others. The cake is ready to be baked at 200 °C for 40 minutes, a magical process that transforms raw dough into a golden masterpiece.

Choosing Damien’s King Cake is to indulge in a moment of taste contemplation. The passion and expertise of this baker shine through in every cake he makes. With flavors such as caramel, apple, or chestnut, his creations are countless, as each year he surpasses himself to satisfy customers’ palates. Whether for celebrations or a special occasion, Damien’s cake reaches its peak of flavors.

Customer feedback leaves no room for doubt, highlighting:

• An unmatched flaky texture
• An aromatic and subtle frangipane
• Innovations that awaken tradition

How do the King Cake contests proceed in Indre-et-Loire?

Every year, at the beginning of January, the traditional contest for the best King Cake attracts artisan bakers. This event is notably held at the Château d’Amboise. Designed to celebrate artisanal excellence, it serves as a platform for bakers wishing to showcase and test their creations. The judges, often composed of renowned chefs or pastry experts, evaluate the cakes based on criteria of taste, texture, and presentation. Damien Monsellier, with his impressive track record, represents the local scene and inspires many aspiring bakers.

Participants compete with ingenuity and originality, making each edition unique. To stay at the heart of this passion, bakeries compete in imagination to charm the jury and lovers of this iconic pastry.

The tradition of the King Cake is deeply rooted in January customs, particularly in Indre-et-Loire. Every year, bakers compete in creativity and talent to offer variants to the public. The example of Damien Monsellier, an award-winning baker, reflects exceptional know-how and a passion for his products. His cake recipe underscores the importance of the quality of 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 gastronomy enthusiasts to embark on making this specialty but also to appreciate the work done by the artisans in their region.

By exploring these traditional recipes, one discovers the richness of flavors in our culinary heritage. The cakes, 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.