Marzipan viennese puff king cake

Marzipan viennese puff 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.
Marzipan viennese puff king cake
Total completion time
Completion time
1h35
Cooking time
1h23
Rest period
6h00
Techniques taught
  • Preparing a powder using a blender
  • Preparing an opaline
  • Making a Viennese bread dough with visible layers
  • Putting a finishing touch on a viennoiserie
  • Making marzipan-flavored cream
  • Making a pastry cream
  • Giving a single fold
  • Making an insert
  • Creating a decoration using puff pastry with visible layer
  • Dough proofing
  • Making puff pastry strips
  • Kneading Viennese bread dough with a mixer
  • Shape a dough prior to the layering process
  • Placing an insert inside a mold
  • Placing an insert inside a dough
  • Shaping butter prior to the layering process
  • Scraping a vanilla pod
  • Flour a work surface
  • Encasing butter into a dough
  • Decorating a King cake
  • Cooking a cream
  • Balling up dough
  • Caramelizing with opaline
  • Flavoring a cream
  • Rolling out scraps of dough

Check out the first segment of this course for free

Étape 1 : pastry cream

Guillaume Cabrol
Guillaume Cabrol
Head Baker et Four Seasons, George V, Paris
Head Baker et Four Seasons, George V, Paris

Étape 2 : marzipan-flavored cream

Étape 3 : Kneading the viennese bread dough and proofing

Stage 4: Turning: 3 single turns

Étape 5 : Rolling out the dough -& cutting strips of visible layers

Étape 6 : Marzipan-flavored cream insert

Étape 7 : Assembling the cake & final proof

Step 8: Opaline powder

Étape 9 : baking and caramelizing with opaline

Guillaume CabrolGuillaume Cabrol

Guillaume Cabrol

Head Baker et Four Seasons, George V, Paris
Guillaume Cabrol is the Head Baker at the Four Seasons George V Palace in Paris.

Guillaume Cabrol began his career in pastry-making, before branching out into bakery, curious to discover the secrets of leavened dough. It was a true revelation for him and he set out to make it his life's work.

He began his career as Chef de Partie at the Hôtel Plaza Athénée, the prestigious Parisian luxury hotel run by Alain Ducasse, where he was in charge of creating all the breads for the establishment's gourmet restaurant. In 2015, he was promoted to Head Baker. A few years later, Guillaume Cabrol moved on to another Parisian palace: the Four Seasons George V, where he also serves as Head Baker.

Guillaume Cabrol's job duties go far beyond creating new products: he is there to support and guide his teams, pass on his passion, share his know-how and teach new generations excellency in the art of baking. For him, his work is above all about transmitting emotions and childhood memories...

For VoilaChef, Guillaume Cabrol presents his vision of bakery: a gourmet, regressive adventure, full of childhood memories: sweet fougasses with orange blossom, a puff Viennese marzipan King cake and his famous signature apple turnovers.

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