Marzipan viennese puff king cake

Marzipan viennese puff king cake

纪尧姆-卡布罗尔
难度图标
高级
准备时间图标
1h35
9
视频
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
完成时间
准备工作
1h35
烹饪
1h23
休息
6h00
教授的技术
  • Preparing a powder using a blender
  • Preparing an opaline
  • Making a Viennese bread dough with visible layers
  • Putting a finishing touch on a viennoiserie
  • Making a pastry cream
  • Making marzipan-flavored cream
  • Giving a single fold
  • Making an insert
  • Creating a decoration using puff pastry with visible layer
  • Dough proofing
  • Making puff pastry strips
  • Kneading Viennese bread dough with a mixer
  • Shape a dough prior to the layering process
  • Placing an insert inside a mold
  • Placing an insert inside a dough
  • Shaping butter prior to the layering process
  • Scraping a vanilla pod
  • Flour a work surface
  • Encasing butter into a dough
  • Decorating a King cake
  • Cooking a cream
  • Balling up dough
  • Caramelizing with opaline
  • Flavoring a cream
  • Rolling out scraps of dough

免费了解该课程的第一阶段

Étape 1 : pastry cream

纪尧姆-卡布罗尔
纪尧姆-卡布罗尔
Head Baker et Four Seasons, George V, Paris
Head Baker et Four Seasons, George V, Paris

Étape 2 : marzipan-flavored cream

Étape 3 : Kneading the viennese bread dough and proofing

第 4 阶段:转弯:3 个单圈

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

Étape 6 : Marzipan-flavored cream insert

Étape 7 : Assembling the cake & final proof

步骤 8:乳白粉

Étape 9 : baking and caramelizing with opaline

纪尧姆-卡布罗尔纪尧姆-卡布罗尔

纪尧姆-卡布罗尔

Head Baker et 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.

在 Trustpilot 上的评分为 4.6/5,评论超过 100 条。

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