Puff Viennese marzipan King cake

Puff Viennese marzipan King cake

Guillaume Cabrol
Difficulty level icon
Advanced
Completion time icon
1h35
9
Videos
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.
Puff Viennese marzipan King cake
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
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 CabrolGuillaume Cabrol

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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