Orange blossom sweet focaccia bread

Orange blossom sweet focaccia bread

Guillaume Cabrol
Difficulty Icon
Beginner
Recipe Time Icon
50m
5
Videos
Fluffy, light, sweet focaccia bread, deliciously flavored with orange blossom and citrus fruits: a nod from the Chef to his native Southern region.
Orange blossom sweet focaccia bread
Completion time
Preparation
50m
Baking
07m
Resting
1h20
Techniques taught
  • Zesting a citrus fruit
  • Flavoring sugar
  • Dough bassinage
  • Zesting a citrus fruit
  • Flavoring a dough
  • Kneading a focaccia dough with a mixer
  • Balling up dough
  • Cutting up focaccia dough
  • Final proof & dough rising
  • Rolling out bread dough
  • Shaping a focaccia
  • Baking bread in the oven
  • Decorating with confectioner's sugar
  • Baking bread on a baking tray
  • Using a brush
  • Baking a focaccia

Discover the first step of this course for free

Step 1 : Citrus fruit-flavored sugar

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

Step 2 : Kneading and bassinage

Step 3 : Balling up the dough & proofing

Step 4 : Rolling out & shaping the focaccia bread, and final proof

Step 5 : Baking & finishing the focaccia bread

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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