Marzipan viennese puff king cake

Marzipan viennese puff king cake

Guillaume Cabrol
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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

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