A dazzlingly original King cake, elegantly layered with strips of flaky Viennese bread dough, and generously filled with a frangipane cream insert boastin a powerful taste of raw almonds.
Total completion time
Completion time
1h35
Cooking time
1h23
Rest period
6h00
Techniques taught
Making puff pastry strips
Making Viennese bread dough with visible layers
Rolling out scraps of dough
Creating a decoration using puff pastry with visible layers
Caramelizing with opaline
Preparing opaline
Making a frangipane-flavored cream
Decorating a king cake
Flavoring a cream
Method for a single fold
Shaping a dough piece before the tourage phase
Preparing the tourage butter
Kneading the Vienna bread dough with a mixer
Encasing butter into the dough
Assembly: how to add an insert
Putting a finishing touch on a viennoiserie
Adding an insert to a dough
Balling up dough
Dough proofing
Making a custard
Making a powder using a blender
Cooking a cream
Dusting a work surface
Making an insert
Scraping a vanilla bean
Check out the first segment of this course for free
Step 1: Custard cream
Guillaume Cabrol
Head Baker, Four Seasons George V
Head Baker, Four Seasons George V
Step 2: Frangipane cream
Step 3: Kneading the Viennese bread dough and tallying
Stage 4: Turning: 3 single turns
Step 5: Lowering and trimming the visible foil strips
Step 6: Frangipane cream insert
Step 7: Assembling and priming the galette
Step 8: Opaline powder
Step 9: Baking and caramelizing with opaline
Guillaume Cabrol
Head Baker, Four Seasons George V
Guillaume Cabrol began his culinary adventure by immersing himself in the world of pastry-making, before being seduced by the mysteries of leavened dough.
From the Plaza Athénée to the shadow of Alain Ducasse, he became head baker in 2015, kneading the soul of the gourmet restaurant.
Then, thirsting for discovery, he joined the Four Seasons George V, adding his creative touch to the bakery selection. Aside from creating a carousel of sweet treats, Guillaume shares his passion by guiding his teams, transforming bakery into a sensory adventure, full of childhood memories. Orange blossom-flavored fougasses and his famous apple turnovers are among some of his signature gustatory gems.
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Ruthy
16
May
2024
Great online training platform.
The videos are very detailed, and the professionals are very educational. So you can reproduce the recipes at home, even if you're not a specialist.
If you're still hesitating, go for it!
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Sylvie Leandri
10
May
2024
I really like Voilà Chef's courses.
Precise, clear... reassuring... you get there, it's great.
Thank you so much 😃
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Lisa C
3
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2024
I'm a CAP pastry chef and I have all the basics, but with voila chef's courses, I really feel like I'm learning new things, more advanced and perfected techniques, and I've made considerable progress. What's more, the courses are extremely well explained, the videos are clear and easy to follow, and all the recipes I've tried have been 100% successful, and above all, they're also excellent in terms of taste.
TH
Theo Castillon
28
January
2024
I'm a big fan of Voilà Chef! I really like this system of step-by-step video recipes created by top chefs in their field. Even as a professional, it inspires me a lot!
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Valérie
15
January
2024
A unique solution on the market, with exceptional filmed recipes from MOFs and a community sharing their practices. Ideal for all those who want to become more professional while enjoying themselves.
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14
January
2024
The courses are well explained and varied. It helps me evolve and understand some of my mistakes! And get out of my comfort zone
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2024
The recipes are easy to understand, with clear step-by-step instructions. The levels of difficulty are well respected, so you know where you're going when you're looking for a recipe.
RU
Ruthy
16
May
2024
Great online training platform.
The videos are very detailed, and the professionals are very educational. So you can reproduce the recipes at home, even if you're not a specialist.
If you're still hesitating, go for it!
SY
Sylvie Leandri
10
May
2024
I really like Voilà Chef's courses.
Precise, clear... reassuring... you get there, it's great.
Thank you so much 😃
VI
Virginie
17
February
2024
I subscribed to Voilà Chef because I'm a pastry fan, but unfortunately a terrible pastry chef.
Thanks to the different levels and the step-by-step technique, I've been able to make some delicious Parisian palace creations!
So satisfying! Thank you Voilà Chef!
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Customer
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Lisa C
3
February
2024
I'm a CAP pastry chef and I have all the basics, but with voila chef's courses, I really feel like I'm learning new things, more advanced and perfected techniques, and I've made considerable progress. What's more, the courses are extremely well explained, the videos are clear and easy to follow, and all the recipes I've tried have been 100% successful, and above all, they're also excellent in terms of taste.
Great online training platform.
The videos are very detailed, and the professionals are very educational. So you can reproduce the recipes at home, even if you're not a specialist.
If you're still hesitating, go for it!
SY
Sylvie Leandri
10
May
2024
I really like Voilà Chef's courses.
Precise, clear... reassuring... you get there, it's great.
Thank you so much 😃
LI
Lisa C
3
February
2024
I'm a CAP pastry chef and I have all the basics, but with voila chef's courses, I really feel like I'm learning new things, more advanced and perfected techniques, and I've made considerable progress. What's more, the courses are extremely well explained, the videos are clear and easy to follow, and all the recipes I've tried have been 100% successful, and above all, they're also excellent in terms of taste.
TH
Theo Castillon
28
January
2024
I'm a big fan of Voilà Chef! I really like this system of step-by-step video recipes created by top chefs in their field. Even as a professional, it inspires me a lot!
VA
Valérie
15
January
2024
A unique solution on the market, with exceptional filmed recipes from MOFs and a community sharing their practices. Ideal for all those who want to become more professional while enjoying themselves.
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