Marzipan viennese puff king cake

Marzipan viennese puff king cake

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

Discover the first step of this course for free

Step 1 : Pastry cream

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

Step 2 : Marzipan-flavored cream

Step 3 : Kneading the viennese bread dough and proofing

Step 4 : Layering: 3 single folds

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

Step 6 : Marzipan-flavored cream insert

Step 7 : Assembling the cake & final proof

Step 8 : Opaline powder

Step 9 : Baking and caramelizing with opaline

Guillaume Cabrol

Guillaume Cabrol

Head Baker | 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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2024
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2024
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3
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2024
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