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Almond apricot marguerite
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.
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Kneading and bulk fermentation of the croissant dough
Techniques covered
- Forming a glutinous network
- Dough proofing
- Performing enhanced kneading
- Kneading croissant dough with a mixer
- Flour a work surface
- Degassing a dough
- Shape a dough prior to the layering process
- Using a dough sheeter
- Roll the dough with a sheeter
- Making a double fold
- Laminate the dough
- Make croissant dough with visible layers
- Making a surfine
- Preparing a visitandine batter
- Filling a piping bag
- Making an insert
- Piping without using a tip
- Baking a visitandine
- Mixing with a hand blender
- Blend with an immersion blender
- Making jelly
- Roasting apricots in the oven
- Shaping marzipan
- Rolling out puff pastry
- Cutting puff pastry
- Use a pastry bicycle
- Final proof & dough rising
- Assembling a Viennese pastry
- Placing an insert inside a dough
- Using a cookie cutter
- Shaping Viennese pastries
- Making a flavored syrup
- Recycling used vanilla pods
- Baking a Viennese pastry
- Sécher le sirop
- Coating with syrup
- Using a brush
- Placing an insert inside a mold
- Baking a viennoiserie in a mold
- Cooling on a wire rack
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