January in France is the month of traditional French King’s Pie. Typically made with 2 puff pastry layers or billowy brioche, the latter is found more commonly in the southern french bakeries. This brioche crown is usually made with seasonal candied fruits like citrus and lemon and a light flavour of rum finishes off the taste of this delicious brioche.
Preparation: 40 minutes
Baking: 30 minutes
4 hours 20 minutes
Served sliced with a cup of hot coffee or tea