Almond apricot marguerite

Almond apricot marguerite

Brian Boclet
Difficulty Icon
Advanced
Recipe Time Icon
1h00
10
Videos
A delicately striped croissant dough shaped into a marguerite, with petals filled with almond paste and, at its center, a visitandine topped with a dome of apricot jelly.
Almond apricot marguerite
Completion time
Preparation
1h00
Baking
0h24
Resting
17h15
Techniques taught
  • Kneading croissant dough with a mixer
  • Performing enhanced kneading
  • Forming a glutinous network
  • Dough proofing
  • Flour a work surface
  • Degassing a dough
  • Shape a dough prior to the layering process
  • Giving a double fold
  • Laminate the dough
  • Using a dough sheeter
  • Roll the dough with a sheeter
  • Roll the dough with a sheeter
  • Réaliser une pâte à croissant aux feuillets apparents
  • Making a surfine
  • Preparing a visitandine batter
  • Baking a visitandine
  • Piping without using a tip
  • Filling a piping bag
  • Making an insert
  • Roasting apricots in the oven
  • Blend with an immersion blender
  • Making an insert
  • Making jelly
  • Mixing with a hand blender
  • Shaping marzipan
  • Final proof & dough rising
  • Use a pastry bicycle
  • Rolling out puff pastry
  • Cutting puff pastry
  • Using a cookie cutter
  • Recycling used vanilla pods
  • Making a flavored syrup
  • Baking a viennoiserie in a mold
  • Baking a Viennese pastry
  • Placing an insert inside a dough
  • Placing an insert inside a mold
  • Using a brush
Discover the first step of this course for free

Step 1 : Kneading and bulk fermentation of the croissant dough

Brian Boclet
Brian Boclet
Master Baker and educator | MOF Finalist
Master Baker and educator | MOF Finalist

Step 2 : Shaping the dough

Step 3 : Lamination: 2 double turns

Step 4 : Creating visible layers (striping)

Step 5 : Visitandine insert

Step 6 : Apricot jelly filling

Step 7 : Almond paste log

Step 8 : Shaping the marguerite and proofing

Step 9 : Vanilla finishing syrup

Step 10 : Assembling the marguerite, baking, and finishing

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