Straight from Japan, a butter-free Hokkaido brioche dough made with tangzhong, topped with a low-glycemic chocolate spread and elegantly babka-shaped
Total completion time
Completion time
40 minutes
Cooking time
20 minutes
Rest period
3h00
Techniques taught
Preparing a flour starch
Defining the glycaemic index
Preparing a chocolate filling
Making almond milk
Preparing an almond powder
Egg washing a dough with a brush
Preparing a shiny egg wash
Rolling out a leavened dough
Putting a finishing touch on a viennoiserie
Coating with syrup
Baking a brioche in the oven
Shaping a brioche dough
Shaping a viennoiserie
Kneading a brioche dough with a mixer
Making a flavored syrup
Final Proof & Dough rising
Forming a glutinous network
Dough proofing
Spreading a mix using a spatula
Dusting a work surface
Check out the first segment of this course for free
Step 1: Flour stuffing: tangzhong
Johanna Le Pape
Pastry Chef and World Champion in Sweet Arts
Pastry Chef and World Champion in Sweet Arts
Step 2: Butter-free Hokkaido brioche dough and scoring
Step 3: Low glycemic index chocolate filling
Step 4: Babka assembly and priming
Step 5: Maple syrup finishing syrup
Step 6: Baking the babka
Step 7: Finishing the babka
Johanna Le Pape
Pastry Chef and World Champion in Sweet Arts
Johanna Le Pape, a pastry chef focused on well-being, won the title of World Champion of Sweet Arts in 2014. She has accumulated experience in prestigious establishments such as Lutetia, Meurice and La Durée. As a teacher at the École Ducasse, she shared her know-how.
Initially oriented towards the sporting world, Johanna Le Pape has chosen to create gourmet pastries that respect a balanced diet. She favors plant-based raw materials, balanced glycemic index, waste recovery, micronutrient preservation, and the use of local and seasonal ingredients from reasoned or organic production. As a pastry consultant, she supports food innovation and the creation of wellness-oriented products.
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Great online training platform.
The videos are very detailed, and the professionals are very educational. So you can reproduce the recipes at home, even if you're not a specialist.
If you're still hesitating, go for it!
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I'm a CAP pastry chef and I have all the basics, but with voila chef's courses, I really feel like I'm learning new things, more advanced and perfected techniques, and I've made considerable progress. What's more, the courses are extremely well explained, the videos are clear and easy to follow, and all the recipes I've tried have been 100% successful, and above all, they're also excellent in terms of taste.
Great online training platform.
The videos are very detailed, and the professionals are very educational. So you can reproduce the recipes at home, even if you're not a specialist.
If you're still hesitating, go for it!
SY
Sylvie Leandri
10
May
2024
I really like Voilà Chef's courses.
Precise, clear... reassuring... you get there, it's great.
Thank you so much 😃
LI
Lisa C
3
February
2024
I'm a CAP pastry chef and I have all the basics, but with voila chef's courses, I really feel like I'm learning new things, more advanced and perfected techniques, and I've made considerable progress. What's more, the courses are extremely well explained, the videos are clear and easy to follow, and all the recipes I've tried have been 100% successful, and above all, they're also excellent in terms of taste.
TH
Theo Castillon
28
January
2024
I'm a big fan of Voilà Chef! I really like this system of step-by-step video recipes created by top chefs in their field. Even as a professional, it inspires me a lot!
VA
Valérie
15
January
2024
A unique solution on the market, with exceptional filmed recipes from MOFs and a community sharing their practices. Ideal for all those who want to become more professional while enjoying themselves.
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