A lemon and black currant-flavored two-tone brioche with a hypnotizing visual appeal, hiding a soft cake in its center
Total completion time
Completion time
1h30
Cooking time
0h27
Rest period
14h30
Techniques taught
Coloring a dough
Putting a finishing touch on a viennoiserie
Coating with syrup
Baking a brioche in the oven
Baking a viennoiserie in a mold
Assembling a viennoiserie
Shaping a brioche dough
Shaping a viennoiserie
Adding an insert to a dough
Making a two-colored pastry
Kneading a brioche dough with a mixer
Degassing a dough
Giving body to a dough
Folding a leavened dough
Making a flavored syrup
Final Proof & Dough rising
Forming a glutinous network
Dough proofing
Flavoring a dough
Zesting a citrus fruit
Unmolding
Making a cake mix
Pouring a preparation into a mold
Baking a cake in the oven
Dusting a work surface
Making an insert
Filling a piping bag
Using a piping bag
Check out the first segment of this course for free
Step 1: Lemon currant cake
Olivier Magne
Head Baker - Farine & O Paris and Meilleur Ouvrier de France
Head Baker - Farine & O Paris and Meilleur Ouvrier de France
Step 2: Kneading the brioche
Stage 3: Colouring and flavouring
Step 4: Pointing, degassing and rabbiting
Step 5: Shaping and priming
Step 6: Lemon syrup
Step 7: Baking and finishing
Olivier Magne
Head Baker - Farine & O Paris and Meilleur Ouvrier de France
Olivier Magne, head baker from the Cantal region of France, was awarded the prestigious title of Meilleur Ouvrier de France in 2015.
Born into a line of bakers, he began his career learning alongside his grandfather, then took over the family bakery specializing in natural sourdough.
Driven by a passion since childhood, he became a trainer at the Institut National de la Boulangerie-Pâtisserie, sharing his knowledge in France and abroad.
His technical mastery and constant commitment to improvement have made him an expert in working with dough, whether to create exquisite breads or viennoiseries.
In 2016, he opened his first Farine & O bakery in Paris, offering long-fermented sourdough breads and viennoiseries.
Author of the reference book "Le Grand Livre de la Viennoiserie", Olivier Magne shines with flagship products such as a crunchy multigrain and fruit bread, a lemon roll, and his famous blackcurrant-lemon toupie brioche presented at the MOF competition.
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Ruthy
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May
2024
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.
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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.
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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!
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Valérie
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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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The recipes are easy to understand, with clear step-by-step instructions. The levels of difficulty are well respected, so you know where you're going when you're looking for a recipe.
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Ruthy
16
May
2024
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 😃
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Virginie
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I subscribed to Voilà Chef because I'm a pastry fan, but unfortunately a terrible pastry chef.
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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.
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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