Fluffy, light, sweet focaccia bread, deliciously flavored with orange blossom and citrus fruits: a nod from the Chef to his native Southern region.
Total completion time
Completion time
0h50
Cooking time
0h07
Rest period
1 hour 20 minutes
Techniques taught
Zesting a citrus fruit
Final proof & dough rising
Kneading a focaccia dough with a mixer
Shaping a focaccia
Cutting up focaccia dough
Decorating with confectioner's sugar
Baking a focaccia
Baking bread in the oven
Baking bread on a baking tray
Dough bassinage
Balling up dough
Flavoring sugar
Flavoring a dough
Using a brush
Rolling out bread dough
Check out the first segment of this course for free
Étape 1 : Citrus fruit-flavored sugar
Guillaume Cabrol
Head Baker et Four Seasons, George V, Paris
Head Baker et Four Seasons, George V, Paris
Étape 2 : Kneading and bassinage
Étape 3 : Balling up the dough & proofing
Étape 4 : Rolling out & shaping-the focaccia bread, and final proof
Étape 5 : Baking & finishing the focaccia bread
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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Ruthy
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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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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.
MA
Max
9
January
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.
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 😃
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!
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