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