Chocolate puff pastry flan

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63
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The ultimate chocolate flan: A subtle and crunchy puff pastry placed around a cocoa-flavored sweet pastry, with a creamy dark chocolate flan filling.

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Maxence Barbot
Pastry Chef, Shangri-La Paris
French Vice-Champion of Dessert
THE TECHNIQUES THAT THE CHEF TEACHES IN THIS COURSE:
THE TECHNIQUES THAT THE CHEFS TEACH IN THIS COURSE:
THE TECHNIQUES THAT THE CHEF TEACHES YOU IN THIS COURSE:
  • Roll out a puff pastry
  • Rolling out a sweet dough
  • Caramelizing with opaline
  • Baking a flan in the oven
  • Baking a set cream in the oven
  • Cutting out a puff pastry dough
  • Cutting a sweet pastry dough
  • Lining a tall ring
  • Shaping a dough piece before the tourage phase
  • Coating with a brush
  • Pasteurizing a device
  • Pre-baking a sweet pastry dough
  • Making chocolate flan filling
  • Making a dry caramel
  • Method for a single fold
  • COMPLETION TIME:

    PREPARATIon:
    1 hour 10 minutes
    COOKINGTIME:
    1h27
    REST PERIOD:
    19h00
    INGREDIENTS

    FOR 6 INDIVIDUAL FLANS :

    190 g water
    700 g milk
    150 g whole liquid cream
    250 g butter
    250 g tourage butter
    70 g eggs
    60 g egg yolk
    265 g sugar
    100 g glucose
    100 g fondant
    12 g salt
    700 g flour
    50 g cornstarch
    4 g baking powder
    50 g cocoa powder
    140 g dark chocolate
    3 g white vinegar
    Neutral glaze

    FOR 6 INDIVIDUAL FLANS :

    190 g water
    700 g milk
    150 g whole liquid cream
    250 g butter
    250 g tourage butter
    70 g eggs
    60 g egg yolk
    265 g sugar
    100 g glucose
    100 g fondant
    12 g salt
    700 g flour
    50 g cornstarch
    4 g baking powder
    50 g cocoa powder
    140 g dark chocolate
    3 g white vinegar
    Neutral glaze

    voila chef
    SPECIFIC UTENSILS

    Mixer, fitted with a hook attachment

    Robot-Coupe (robot cutter)

    Ø 8 cm x H 6 cm pastry rings

    Ø 6 cm x H 6 cm pastry rings

    Rolling pin

    Ruler

    Cutter

    Brush

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    1. Base dough for cocoa puff pastry 3:40
    voila chefMembers-only contentvoila chef
    TECHNIQUES TAUGHT:

  • Preparing a puff pastry
  • Shaping a dough piece before the tourage phase
  • Ingredients:
    500 g flour 150 g butter 12 g salt 190 g water 3 g white vinegar 10 g cocoa powder
    500 g flour 150 g butter 12 g salt 190 g water 3 g white vinegar 10 g cocoa powder
    voila chef
    Completion:
    Pour the liquids (water and vinegar) into the bowl of a mixer fitted with a hook attachment. Add the salt, cocoa, flour and softened butter. Knead at first speed for 5 minutes until the base dough becomes homogeneous. Transfer it to a rhodoid sheet and roll out into a coarse rectangle. Cover with a rhodoid sheet and refrigerate at +4° C for 12 hours.
    Pour the liquids (water and vinegar) into the bowl of a mixer fitted with a hook attachment. Add the salt, cocoa, flour and softened butter. Knead at first speed for 5 minutes until the base dough becomes homogeneous. Transfer it to a rhodoid sheet and roll out into a coarse rectangle. Cover with a rhodoid sheet and refrigerate at +4° C for 12 hours.
    voila chef
    Chef's Tips :
    Vinegar ensures better preservation during freezing. Wrapping the dough in a rhodoid sheet will prevent the formation of a crust.
    Vinegar ensures better preservation during freezing. Wrapping the dough in a rhodoid sheet will prevent the formation of a crust.
    voila chef
    2. Layering: 3 single folds 11:18
    voila chefMembers-only contentvoila chef
    TECHNIQUES TAUGHT:

  • Roll out a puff pastry
  • Method for a single fold
  • Ingredients:
    250 g tourage butter 
    250 g tourage butter 
    voila chef
    Completion:

    Shaping the tourage butter:
    Place the cold butter on a rhodoid sheet.
    Using a rolling pin, keep it parallel to the work surface and gently tap on the butter. Then, tap on the butter width wise.
    Place the cold butter on top of a rhodoid paper.
    Tap on the butter delicately with a rolling pin that is parallel to the work surface.
    Then, tap on the butter in the other direction.
    Lift the butter and reposition it in the center of the rhodoid sheet.
    Fold the rhodoid sheet on one side so that it sit straight against the butter.
    Measure 25 cm and fold the opposite side and make sure it is straight.
    With the help of the rolling pin, press lightly on the butter so that it is in contact with the two edges you've just created.
    Turn the butter over and fold under the other two sides, measuring 20 cm apart.
    Passing the rolling pin in both directions, gently press on the butter to make sure it goes into each corner.
    The goal is to get a 25 x 20 cm rectangle of butter encased in a rhodoid sheet.
    Set aside and refrigerate at +4° C.

    Demonstration video available: "4. Shaping the tourage butter" from Jean-Marie Lanio's Exotic Dress online course.

    Encasing the tourage butter:
    Lightly flour the work surface.
    Collect the dough and, using a rolling pin, roll it out into a 40 x 25 cm rectangle.
    Take the tourage butter, shaped rectangularly and measuring 20 x 25 cm.
    Position it in the center of the dough rectangle, and wrap it with the dough: fold both sides of the base dough over the butter and press lightly at the seam to seal it.
    Using a cutter, cut the sides of the square thus formed, where the base dough has been folded over the butter.


    Making a single fold:
    Place the dough so that the seam is positioned vertically.
    Using a rolling pin, press on each end to seal the seams.
    Roll out the dough to create an elongated rectangle.
    Make the first single fold: fold one side of the rectangle over ⅔ of its length, then fold the other side over it.
    Using a cutter, cut the edges of the dough where it has been folded once more.


    Making the second and third single folds:
    Repeat the previous step twice to make a second and a third single fold.

    Using a cutter, cut along the edges and roll out to a thickness of 1.5 cm.
    Film on contact and set aside in the fridge at +4°C or -18°C for 1h.

    Shaping the tourage butter:
    Place the cold butter on a rhodoid sheet.
    Using a rolling pin, keep it parallel to the work surface and gently tap on the butter. Then, tap on the butter width wise.
    Place the cold butter on top of a rhodoid paper.
    Tap on the butter delicately with a rolling pin that is parallel to the work surface.
    Then, tap on the butter in the other direction.
    Lift the butter and reposition it in the center of the rhodoid sheet.
    Fold the rhodoid sheet on one side so that it sit straight against the butter.
    Measure 25 cm and fold the opposite side and make sure it is straight.
    With the help of the rolling pin, press lightly on the butter so that it is in contact with the two edges you've just created.
    Turn the butter over and fold under the other two sides, measuring 20 cm apart.
    Passing the rolling pin in both directions, gently press on the butter to make sure it goes into each corner.
    The goal is to get a 25 x 20 cm rectangle of butter encased in a rhodoid sheet.
    Set aside and refrigerate at +4° C.

    Demonstration video available: "4. Shaping the tourage butter" from Jean-Marie Lanio's Exotic Dress online course.

    Encasing the tourage butter:
    Lightly flour the work surface.
    Collect the dough and, using a rolling pin, roll it out into a 40 x 25 cm rectangle.
    Take the tourage butter, shaped rectangularly and measuring 20 x 25 cm.
    Position it in the center of the dough rectangle, and wrap it with the dough: fold both sides of the base dough over the butter and press lightly at the seam to seal it.
    Using a cutter, cut the sides of the square thus formed, where the base dough has been folded over the butter.


    Making a single fold:
    Place the dough so that the seam is positioned vertically.
    Using a rolling pin, press on each end to seal the seams.
    Roll out the dough to create an elongated rectangle.
    Make the first single fold: fold one side of the rectangle over ⅔ of its length, then fold the other side over it.
    Using a cutter, cut the edges of the dough where it has been folded once more.


    Making the second and third single folds:
    Repeat the previous step twice to make a second and a third single fold.

    Using a cutter, cut along the edges and roll out to a thickness of 1.5 cm.
    Film on contact and set aside in the fridge at +4°C or -18°C for 1h.

    voila chef
    Chef's Tips :
    Lightly flour the top of the dough from time to time to prevent it from sticking. If the butter starts to soften and the dough begins to stick to the work surface, set aside and refrigerate at 4° C for one hour before making the next single fold. If the dough is too cold, it will be difficult to roll it out: you can leave it to soften on the work surface for 5 minutes. Leaving the dough to rest in the refrigerator between each fold helps prevent adding excessive strength to the dough or see it shrink once rolled out. You can trim the edges of the pastry rectangle to ensure having a very even puff pastry. Any leftovers can be added to the base dough and used for a future pastry.
    Lightly flour the top of the dough from time to time to prevent it from sticking. If the butter starts to soften and the dough begins to stick to the work surface, set aside and refrigerate at 4° C for one hour before making the next single fold. If the dough is too cold, it will be difficult to roll it out: you can leave it to soften on the work surface for 5 minutes. Leaving the dough to rest in the refrigerator between each fold helps prevent adding excessive strength to the dough or see it shrink once rolled out. You can trim the edges of the pastry rectangle to ensure having a very even puff pastry. Any leftovers can be added to the base dough and used for a future pastry.
    voila chef
    3. Visible layers assembly & rolling out the puff pastry 8:53
    voila chefMembers-only contentvoila chef
    TECHNIQUES TAUGHT:

  • Cutting out a puff pastry dough
  • Making puff pastry with visible layers
  • Ingredients:
    voila chef
    Completion:

    Preparing the visible layers:
    Collect the puff pastry, a ruler and a cutter.
    To achieve neat edges, trim the ends of the pastry rectangle with a cutter.
    Then, using the cutter, cut 1 cm strips across the width of the rectangle.
    Place these strips on top of the remaining dough rectangle, vertically, with the layers facing upwards. The final result is a square with a layer of puff pastry on the bottom and strips on top, puff pastry layers side up.
    Film on contact and refrigerate for 1 hour at +4° C.

    Rolling out the puff pastry:
    Take out the dough.
    Lightly flour the work surface and the top of the rectangle-shaped dough.
    Using a rolling pin, roll out the pastry in the same direction as layers go (vertically, facing upwards). For a neat rectangle, trim the ends with a cutter. Film on contact and set aside for at least 30 minutes at +4° C.    

    Cutting the puff pastry strips:
    Take out the dough.
    Roll out the dough to a thickness of 2 to 3 mm.
    Using a cutter, trim the ends to obtain a neat rectangle.
    Using the cutter and the ruler, cut 28 x 5.5 cm strips (for a 8 cm diameter circle).
    First, cut out a 28 cm rectangle lengthwise, then mark every 5.5 cm on both sides with the cutter.
    Set aside and refrigerate at +4° C for one hour. 

    Preparing the visible layers:
    Collect the puff pastry, a ruler and a cutter.
    To achieve neat edges, trim the ends of the pastry rectangle with a cutter.
    Then, using the cutter, cut 1 cm strips across the width of the rectangle.
    Place these strips on top of the remaining dough rectangle, vertically, with the layers facing upwards. The final result is a square with a layer of puff pastry on the bottom and strips on top, puff pastry layers side up.
    Film on contact and refrigerate for 1 hour at +4° C.

    Rolling out the puff pastry:
    Take out the dough.
    Lightly flour the work surface and the top of the rectangle-shaped dough.
    Using a rolling pin, roll out the pastry in the same direction as layers go (vertically, facing upwards). For a neat rectangle, trim the ends with a cutter. Film on contact and set aside for at least 30 minutes at +4° C.    

    Cutting the puff pastry strips:
    Take out the dough.
    Roll out the dough to a thickness of 2 to 3 mm.
    Using a cutter, trim the ends to obtain a neat rectangle.
    Using the cutter and the ruler, cut 28 x 5.5 cm strips (for a 8 cm diameter circle).
    First, cut out a 28 cm rectangle lengthwise, then mark every 5.5 cm on both sides with the cutter.
    Set aside and refrigerate at +4° C for one hour. 

    voila chef
    Chef's Tips :
    The dough should be firm enough to cut the strips neatly. Chocolate puff pastry can be alternated with plain puff pastry for an original visual effect. Don't hesitate to portion out the pastry square to roll it out more easily. To prevent crushing the layers of the puff pastry, it's important to roll out the dough in the same direction as the layers go. Because the butter present in the puff pastry comes in direct contact with the rolling pin, don't hesitate to flour the top of the dough so it doesn't get sticky.
    The dough should be firm enough to cut the strips neatly. Chocolate puff pastry can be alternated with plain puff pastry for an original visual effect. Don't hesitate to portion out the pastry square to roll it out more easily. To prevent crushing the layers of the puff pastry, it's important to roll out the dough in the same direction as the layers go. Because the butter present in the puff pastry comes in direct contact with the rolling pin, don't hesitate to flour the top of the dough so it doesn't get sticky.
    voila chef
    4. Lining the ring & baking the puff pastry 4:24
    voila chefMembers-only contentvoila chef
    TECHNIQUES TAUGHT:

  • Lining a tall ring
  • Ingredients:
    voila chef
    Completion:

    Lining the rings with the puff pastry:
    Collect the strips: they should measure approximately 28 x 5.5 cm.
    Use pastry rings that measure 8 cm in diameter and that are 6 cm high.
    Line each ring with the strips, visible layers facing outwards.
    Press lightly to make a seam where the two ends of the pastry meet.
    Add another 6 cm diameter by 6 cm high ring to each 8 cm ring, and lightly affix the smaller ring along the pastry seam.

    Baking the puff pastry:
    Bake in a ventilated oven at +160° C for 35 to 40 minutes.
    Cool to room temperature.
    Gently remove the inner ring by sliding it out.

    Lining the rings with the puff pastry:
    Collect the strips: they should measure approximately 28 x 5.5 cm.
    Use pastry rings that measure 8 cm in diameter and that are 6 cm high.
    Line each ring with the strips, visible layers facing outwards.
    Press lightly to make a seam where the two ends of the pastry meet.
    Add another 6 cm diameter by 6 cm high ring to each 8 cm ring, and lightly affix the smaller ring along the pastry seam.

    Baking the puff pastry:
    Bake in a ventilated oven at +160° C for 35 to 40 minutes.
    Cool to room temperature.
    Gently remove the inner ring by sliding it out.

    voila chef
    Chef's Tips :
    To line the rings more easily, the strips must be very cold. The size of the strips can be adapted to the size of the flans you wish to make. Prior to inserting the strips, you can grease the rings very slightly to prevent the puff pastry from sticking. It will be difficult to unmold the flan if the butter has cooled and has slightly set. If that is the case, don't hesitate to put the rings back in the oven for a brief moment.
    To line the rings more easily, the strips must be very cold. The size of the strips can be adapted to the size of the flans you wish to make. Prior to inserting the strips, you can grease the rings very slightly to prevent the puff pastry from sticking. It will be difficult to unmold the flan if the butter has cooled and has slightly set. If that is the case, don't hesitate to put the rings back in the oven for a brief moment.
    voila chef
    5. Cocoa-flavored sweet pastry dough 9:26
    voila chefMembers-only contentvoila chef
    TECHNIQUES TAUGHT:

  • Preparing a sweet pastry dough with a mixer
  • Rolling out a sweet dough
  • Cutting a sweet pastry dough
  • Pre-baking a sweet pastry dough
  • Ingredients:
    200 g flour 140 g sugar 100 g butter 70 g eggs 40 g cocoa powder 4 g baking powder
    200 g flour 140 g sugar 100 g butter 70 g eggs 40 g cocoa powder 4 g baking powder
    voila chef
    Completion:

    Making the cocoa-flavored sweet pastry dough:
    Whisk the baking powder, cocoa powder and flour together.
    Place the butter and caster sugar in the bowl of a mixer fitted with the blade attachment.
    Turn on medium speed.
    Once the mixture is smooth, add the dry ingredients.
    Gradually add the eggs while mixing, then blend until smooth.

    Rolling out the cocoa-flavored sweet pastry dough:
    Scoop out the dough with the help of a dough scraper.
    Place the dough on top of a rhodoid sheet, then roll the dough into a cylinder.
    Cover with another sheet of guitar paper and press down to spread the dough lightly.
    Roll out the dough very thinly using a rolling pin.

    Cutting out the cocoa-flavored sweet pastry dough:
    Remove the top rhodoid sheet.
    Using a 6 cm diameter cookie cutter, cut out disks of cocoa-flavored sweet pastry dough.
    Chill for 30 minutes at -18° C.
    Remove the discs and place them on a perforated silicone baking sheet.
    Bake in a ventilated oven at +160° C for around 15 minutes.
    Leave to cool to room temperature.

    Making the cocoa-flavored sweet pastry dough:
    Whisk the baking powder, cocoa powder and flour together.
    Place the butter and caster sugar in the bowl of a mixer fitted with the blade attachment.
    Turn on medium speed.
    Once the mixture is smooth, add the dry ingredients.
    Gradually add the eggs while mixing, then blend until smooth.

    Rolling out the cocoa-flavored sweet pastry dough:
    Scoop out the dough with the help of a dough scraper.
    Place the dough on top of a rhodoid sheet, then roll the dough into a cylinder.
    Cover with another sheet of guitar paper and press down to spread the dough lightly.
    Roll out the dough very thinly using a rolling pin.

    Cutting out the cocoa-flavored sweet pastry dough:
    Remove the top rhodoid sheet.
    Using a 6 cm diameter cookie cutter, cut out disks of cocoa-flavored sweet pastry dough.
    Chill for 30 minutes at -18° C.
    Remove the discs and place them on a perforated silicone baking sheet.
    Bake in a ventilated oven at +160° C for around 15 minutes.
    Leave to cool to room temperature.

    voila chef
    Chef's Tips :
    You can put cold butter in the microwave for a few seconds to soften its texture, and shorten the kneading time a bit. Using a dough scraper, don't hesitate to mix the dough again as soon as you take it out of the mixer, in case the bottom part isn't perfectly smooth. To achieve a precise thickness, you can also use rulers to roll out the dough. Using of a perforated silicone baking sheet prevents the sweet pastry dough from spreading out during baking. The original dimensions are thus maintained.
    You can put cold butter in the microwave for a few seconds to soften its texture, and shorten the kneading time a bit. Using a dough scraper, don't hesitate to mix the dough again as soon as you take it out of the mixer, in case the bottom part isn't perfectly smooth. To achieve a precise thickness, you can also use rulers to roll out the dough. Using of a perforated silicone baking sheet prevents the sweet pastry dough from spreading out during baking. The original dimensions are thus maintained.
    voila chef
    6. Assembling the shells  1:06
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    TECHNIQUES TAUGHT:

  • ...
  • Ingredients:
    voila chef
    Completion:
    Remove the puff pastry rings and the sweet pastry dough discs. Place the puff pastry rings (still inside the pastry rings) on the sweet pastry discs. Gently spread the puff pastry with your finger and allow the sweet pastry dough to interlock with the puff pastry.
    Remove the puff pastry rings and the sweet pastry dough discs. Place the puff pastry rings (still inside the pastry rings) on the sweet pastry discs. Gently spread the puff pastry with your finger and allow the sweet pastry dough to interlock with the puff pastry.
    voila chef
    Chef's Tips :
    voila chef
    7. Chocolate flan filling 12.42
    voila chefMembers-only contentvoila chef
    TECHNIQUES TAUGHT:

  • Baking a flan in the oven
  • Baking a set cream in the oven
  • Pasteurizing a device
  • Making chocolate flan filling
  • Ingredients:
    700 g milk 125 g sugar 60 g egg yolk 50 g cornstarch 150 g whole liquid cream 140 g dark chocolate
    700 g milk 125 g sugar 60 g egg yolk 50 g cornstarch 150 g whole liquid cream 140 g dark chocolate
    voila chef
    Completion:

    Making the chocolate flan filling:
    Heat the milk in a saucepan.
    Mix the yolks with the sugar and whisk until pale.
    Add the cornstarch to the mixture and whisk until smooth.
    When the milk has come to the boil, pour some of it over the yolk-sugar-starch mixture.
    Stir until smooth and return to the pan.
    Cook, while continuing to stir constantly.
    Once the boiling point has been reached, cook for 30 seconds to 1 minute, then remove from the heat.
    Add the chocolate and stir with a whisk, then use a maryse to scrape the edges of the pan.
    Add the liquid cream.
    Blend with an immersion blender until smooth.
    The mixture should be fluid and creamy.

    Piping the chocolate flan filling:
    Retrieve the pastry rings.
    Take a piping bag and fill it with the chocolate mixture.
    Fill the circles to the top with the flan mixture.
    Leave to stand at room temperature for 20-30 minutes.

    Baking the flans:
    Bake in a ventilated oven at +180° C for approximately 15 minutes.
    Leave to cool at room temperature for about 30 minutes.
    Refrigerate at +4° C for 1 hour.

    Making the chocolate flan filling:
    Heat the milk in a saucepan.
    Mix the yolks with the sugar and whisk until pale.
    Add the cornstarch to the mixture and whisk until smooth.
    When the milk has come to the boil, pour some of it over the yolk-sugar-starch mixture.
    Stir until smooth and return to the pan.
    Cook, while continuing to stir constantly.
    Once the boiling point has been reached, cook for 30 seconds to 1 minute, then remove from the heat.
    Add the chocolate and stir with a whisk, then use a maryse to scrape the edges of the pan.
    Add the liquid cream.
    Blend with an immersion blender until smooth.
    The mixture should be fluid and creamy.

    Piping the chocolate flan filling:
    Retrieve the pastry rings.
    Take a piping bag and fill it with the chocolate mixture.
    Fill the circles to the top with the flan mixture.
    Leave to stand at room temperature for 20-30 minutes.

    Baking the flans:
    Bake in a ventilated oven at +180° C for approximately 15 minutes.
    Leave to cool at room temperature for about 30 minutes.
    Refrigerate at +4° C for 1 hour.

    voila chef
    Chef's Tips :
    In general, for one kilo of pastry cream, once it starts to boil, the mixture is cooked for 1 minute. Adding liquid cream cools and dilutes the mixture, making it easier to pour it into molds. The flans are left to rest at room temperature in order to have a light crust on the surface of the cream. Once baked, the flans are refrigerated to ensure a good texture when cut.
    In general, for one kilo of pastry cream, once it starts to boil, the mixture is cooked for 1 minute. Adding liquid cream cools and dilutes the mixture, making it easier to pour it into molds. The flans are left to rest at room temperature in order to have a light crust on the surface of the cream. Once baked, the flans are refrigerated to ensure a good texture when cut.
    voila chef
    8. Opaline powder 5:54
    voila chefMembers-only contentvoila chef
    TECHNIQUES TAUGHT:

  • Making a dry caramel
  • Preparing opaline
  • Making a powder using a blender
  • Ingredients:
    100 g glucose 100 g fondant
    100 g glucose 100 g fondant
    voila chef
    Completion:

    Opaline preparation:
    Pour the glucose into a saucepan, followed by the fondant.
    Heat the mixture until you get a blond caramel.
    Pour the caramel onto a silicone baking mat and leave to cool at room temperature until it has completely hardened.

    Making the powder:
    Remove the caramel from the silicone baking sheet and crush it coarsely.
    Place the pieces in a food processor and blend to a powder.
    Put the finished product in a round-bottomed mixing bowl and film with plastic wrap.

    Opaline preparation:
    Pour the glucose into a saucepan, followed by the fondant.
    Heat the mixture until you get a blond caramel.
    Pour the caramel onto a silicone baking mat and leave to cool at room temperature until it has completely hardened.

    Making the powder:
    Remove the caramel from the silicone baking sheet and crush it coarsely.
    Place the pieces in a food processor and blend to a powder.
    Put the finished product in a round-bottomed mixing bowl and film with plastic wrap.

    voila chef
    Chef's Tips :
    The round-bottomed mixing bowl is filmed to prevent the caramel powder from absorbing moisture.
    The round-bottomed mixing bowl is filmed to prevent the caramel powder from absorbing moisture.
    voila chef
    9. Caramelizing with opaline 2:56
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    TECHNIQUES TAUGHT:

  • Caramelizing with opaline
  • Ingredients:
    voila chef
    Completion:
    Carefully remove the rings from the flans. Using a sieve, sprinkle the sides of the flan with opaline powder. Bake at +190° C for 2 minutes. The powder should melt and caramelize the puff pastry. Chill at +4° C for 1 hour.
    Carefully remove the rings from the flans. Using a sieve, sprinkle the sides of the flan with opaline powder. Bake at +190° C for 2 minutes. The powder should melt and caramelize the puff pastry. Chill at +4° C for 1 hour.
    voila chef
    Chef's Tips :
    The opaline powder, baked for 2 minutes at 190° C, caramelizes the puff pastry and makes it shine.
    The opaline powder, baked for 2 minutes at 190° C, caramelizes the puff pastry and makes it shine.
    voila chef
    10. Flans finish 2:24
    voila chefMembers-only contentvoila chef
    TECHNIQUES TAUGHT:

  • Coating with a brush
  • Ingredients:
    Neutral icing
    Neutral icing
    voila chef
    Completion:

    Heat the glaze.
    Brush over the top of the flans to give them a shiny finish.

    And VOILA CHEF, enjoy!

    Heat the glaze.
    Brush over the top of the flans to give them a shiny finish.

    And VOILA CHEF, enjoy!

    voila chef
    Chef's Tips :
    voila chef
    And VOILA CHEF, it's your turn now!
    1. Base dough for cocoa puff pastry 3:40
    TECHNIQUES TAUGHT:
    Ingredients:
    500 g flour 150 g butter 12 g salt 190 g water 3 g white vinegar 10 g cocoa powder
    500 g flour 150 g butter 12 g salt 190 g water 3 g white vinegar 10 g cocoa powder
    voila chef
    Preparation:
    Pour the liquids (water and vinegar) into the bowl of a mixer fitted with a hook attachment. Add the salt, cocoa, flour and softened butter. Knead at first speed for 5 minutes until the base dough becomes homogeneous. Transfer it to a rhodoid sheet and roll out into a coarse rectangle. Cover with a rhodoid sheet and refrigerate at +4° C for 12 hours.
    Pour the liquids (water and vinegar) into the bowl of a mixer fitted with a hook attachment. Add the salt, cocoa, flour and softened butter. Knead at first speed for 5 minutes until the base dough becomes homogeneous. Transfer it to a rhodoid sheet and roll out into a coarse rectangle. Cover with a rhodoid sheet and refrigerate at +4° C for 12 hours.
    voila chef
    Tips from the Chef:
    Vinegar ensures better preservation during freezing. Wrapping the dough in a rhodoid sheet will prevent the formation of a crust.
    Vinegar ensures better preservation during freezing. Wrapping the dough in a rhodoid sheet will prevent the formation of a crust.
    voila chef
    2. Layering: 3 single folds 11:18
    TECHNIQUES TAUGHT:
    Ingredients:
    250 g tourage butter 
    250 g tourage butter 
    voila chef
    Preparation:

    Shaping the tourage butter:
    Place the cold butter on a rhodoid sheet.
    Using a rolling pin, keep it parallel to the work surface and gently tap on the butter. Then, tap on the butter width wise.
    Place the cold butter on top of a rhodoid paper.
    Tap on the butter delicately with a rolling pin that is parallel to the work surface.
    Then, tap on the butter in the other direction.
    Lift the butter and reposition it in the center of the rhodoid sheet.
    Fold the rhodoid sheet on one side so that it sit straight against the butter.
    Measure 25 cm and fold the opposite side and make sure it is straight.
    With the help of the rolling pin, press lightly on the butter so that it is in contact with the two edges you've just created.
    Turn the butter over and fold under the other two sides, measuring 20 cm apart.
    Passing the rolling pin in both directions, gently press on the butter to make sure it goes into each corner.
    The goal is to get a 25 x 20 cm rectangle of butter encased in a rhodoid sheet.
    Set aside and refrigerate at +4° C.

    Demonstration video available: "4. Shaping the tourage butter" from Jean-Marie Lanio's Exotic Dress online course.

    Encasing the tourage butter:
    Lightly flour the work surface.
    Collect the dough and, using a rolling pin, roll it out into a 40 x 25 cm rectangle.
    Take the tourage butter, shaped rectangularly and measuring 20 x 25 cm.
    Position it in the center of the dough rectangle, and wrap it with the dough: fold both sides of the base dough over the butter and press lightly at the seam to seal it.
    Using a cutter, cut the sides of the square thus formed, where the base dough has been folded over the butter.


    Making a single fold:
    Place the dough so that the seam is positioned vertically.
    Using a rolling pin, press on each end to seal the seams.
    Roll out the dough to create an elongated rectangle.
    Make the first single fold: fold one side of the rectangle over ⅔ of its length, then fold the other side over it.
    Using a cutter, cut the edges of the dough where it has been folded once more.


    Making the second and third single folds:
    Repeat the previous step twice to make a second and a third single fold.

    Using a cutter, cut along the edges and roll out to a thickness of 1.5 cm.
    Film on contact and set aside in the fridge at +4°C or -18°C for 1h.

    Shaping the tourage butter:
    Place the cold butter on a rhodoid sheet.
    Using a rolling pin, keep it parallel to the work surface and gently tap on the butter. Then, tap on the butter width wise.
    Place the cold butter on top of a rhodoid paper.
    Tap on the butter delicately with a rolling pin that is parallel to the work surface.
    Then, tap on the butter in the other direction.
    Lift the butter and reposition it in the center of the rhodoid sheet.
    Fold the rhodoid sheet on one side so that it sit straight against the butter.
    Measure 25 cm and fold the opposite side and make sure it is straight.
    With the help of the rolling pin, press lightly on the butter so that it is in contact with the two edges you've just created.
    Turn the butter over and fold under the other two sides, measuring 20 cm apart.
    Passing the rolling pin in both directions, gently press on the butter to make sure it goes into each corner.
    The goal is to get a 25 x 20 cm rectangle of butter encased in a rhodoid sheet.
    Set aside and refrigerate at +4° C.

    Demonstration video available: "4. Shaping the tourage butter" from Jean-Marie Lanio's Exotic Dress online course.

    Encasing the tourage butter:
    Lightly flour the work surface.
    Collect the dough and, using a rolling pin, roll it out into a 40 x 25 cm rectangle.
    Take the tourage butter, shaped rectangularly and measuring 20 x 25 cm.
    Position it in the center of the dough rectangle, and wrap it with the dough: fold both sides of the base dough over the butter and press lightly at the seam to seal it.
    Using a cutter, cut the sides of the square thus formed, where the base dough has been folded over the butter.


    Making a single fold:
    Place the dough so that the seam is positioned vertically.
    Using a rolling pin, press on each end to seal the seams.
    Roll out the dough to create an elongated rectangle.
    Make the first single fold: fold one side of the rectangle over ⅔ of its length, then fold the other side over it.
    Using a cutter, cut the edges of the dough where it has been folded once more.


    Making the second and third single folds:
    Repeat the previous step twice to make a second and a third single fold.

    Using a cutter, cut along the edges and roll out to a thickness of 1.5 cm.
    Film on contact and set aside in the fridge at +4°C or -18°C for 1h.

    voila chef
    Tips from the Chef:
    Lightly flour the top of the dough from time to time to prevent it from sticking. If the butter starts to soften and the dough begins to stick to the work surface, set aside and refrigerate at 4° C for one hour before making the next single fold. If the dough is too cold, it will be difficult to roll it out: you can leave it to soften on the work surface for 5 minutes. Leaving the dough to rest in the refrigerator between each fold helps prevent adding excessive strength to the dough or see it shrink once rolled out. You can trim the edges of the pastry rectangle to ensure having a very even puff pastry. Any leftovers can be added to the base dough and used for a future pastry.
    Lightly flour the top of the dough from time to time to prevent it from sticking. If the butter starts to soften and the dough begins to stick to the work surface, set aside and refrigerate at 4° C for one hour before making the next single fold. If the dough is too cold, it will be difficult to roll it out: you can leave it to soften on the work surface for 5 minutes. Leaving the dough to rest in the refrigerator between each fold helps prevent adding excessive strength to the dough or see it shrink once rolled out. You can trim the edges of the pastry rectangle to ensure having a very even puff pastry. Any leftovers can be added to the base dough and used for a future pastry.
    voila chef
    6. Assembling the shells  1:06
    TECHNIQUES TAUGHT:
    Ingredients:
    voila chef
    Preparation:
    Remove the puff pastry rings and the sweet pastry dough discs. Place the puff pastry rings (still inside the pastry rings) on the sweet pastry discs. Gently spread the puff pastry with your finger and allow the sweet pastry dough to interlock with the puff pastry.
    Remove the puff pastry rings and the sweet pastry dough discs. Place the puff pastry rings (still inside the pastry rings) on the sweet pastry discs. Gently spread the puff pastry with your finger and allow the sweet pastry dough to interlock with the puff pastry.
    voila chef
    Tips from the Chef:
    voila chef
    4. Lining the ring & baking the puff pastry 4:24
    TECHNIQUES TAUGHT:
    Ingredients:
    voila chef
    Preparation:

    Lining the rings with the puff pastry:
    Collect the strips: they should measure approximately 28 x 5.5 cm.
    Use pastry rings that measure 8 cm in diameter and that are 6 cm high.
    Line each ring with the strips, visible layers facing outwards.
    Press lightly to make a seam where the two ends of the pastry meet.
    Add another 6 cm diameter by 6 cm high ring to each 8 cm ring, and lightly affix the smaller ring along the pastry seam.

    Baking the puff pastry:
    Bake in a ventilated oven at +160° C for 35 to 40 minutes.
    Cool to room temperature.
    Gently remove the inner ring by sliding it out.

    Lining the rings with the puff pastry:
    Collect the strips: they should measure approximately 28 x 5.5 cm.
    Use pastry rings that measure 8 cm in diameter and that are 6 cm high.
    Line each ring with the strips, visible layers facing outwards.
    Press lightly to make a seam where the two ends of the pastry meet.
    Add another 6 cm diameter by 6 cm high ring to each 8 cm ring, and lightly affix the smaller ring along the pastry seam.

    Baking the puff pastry:
    Bake in a ventilated oven at +160° C for 35 to 40 minutes.
    Cool to room temperature.
    Gently remove the inner ring by sliding it out.

    voila chef
    Tips from the Chef:
    To line the rings more easily, the strips must be very cold. The size of the strips can be adapted to the size of the flans you wish to make. Prior to inserting the strips, you can grease the rings very slightly to prevent the puff pastry from sticking. It will be difficult to unmold the flan if the butter has cooled and has slightly set. If that is the case, don't hesitate to put the rings back in the oven for a brief moment.
    To line the rings more easily, the strips must be very cold. The size of the strips can be adapted to the size of the flans you wish to make. Prior to inserting the strips, you can grease the rings very slightly to prevent the puff pastry from sticking. It will be difficult to unmold the flan if the butter has cooled and has slightly set. If that is the case, don't hesitate to put the rings back in the oven for a brief moment.
    voila chef
    5. Cocoa-flavored sweet pastry dough 9:26
    TECHNIQUES TAUGHT:
    Ingredients:
    200 g flour 140 g sugar 100 g butter 70 g eggs 40 g cocoa powder 4 g baking powder
    200 g flour 140 g sugar 100 g butter 70 g eggs 40 g cocoa powder 4 g baking powder
    voila chef
    Preparation:

    Making the cocoa-flavored sweet pastry dough:
    Whisk the baking powder, cocoa powder and flour together.
    Place the butter and caster sugar in the bowl of a mixer fitted with the blade attachment.
    Turn on medium speed.
    Once the mixture is smooth, add the dry ingredients.
    Gradually add the eggs while mixing, then blend until smooth.

    Rolling out the cocoa-flavored sweet pastry dough:
    Scoop out the dough with the help of a dough scraper.
    Place the dough on top of a rhodoid sheet, then roll the dough into a cylinder.
    Cover with another sheet of guitar paper and press down to spread the dough lightly.
    Roll out the dough very thinly using a rolling pin.

    Cutting out the cocoa-flavored sweet pastry dough:
    Remove the top rhodoid sheet.
    Using a 6 cm diameter cookie cutter, cut out disks of cocoa-flavored sweet pastry dough.
    Chill for 30 minutes at -18° C.
    Remove the discs and place them on a perforated silicone baking sheet.
    Bake in a ventilated oven at +160° C for around 15 minutes.
    Leave to cool to room temperature.

    Making the cocoa-flavored sweet pastry dough:
    Whisk the baking powder, cocoa powder and flour together.
    Place the butter and caster sugar in the bowl of a mixer fitted with the blade attachment.
    Turn on medium speed.
    Once the mixture is smooth, add the dry ingredients.
    Gradually add the eggs while mixing, then blend until smooth.

    Rolling out the cocoa-flavored sweet pastry dough:
    Scoop out the dough with the help of a dough scraper.
    Place the dough on top of a rhodoid sheet, then roll the dough into a cylinder.
    Cover with another sheet of guitar paper and press down to spread the dough lightly.
    Roll out the dough very thinly using a rolling pin.

    Cutting out the cocoa-flavored sweet pastry dough:
    Remove the top rhodoid sheet.
    Using a 6 cm diameter cookie cutter, cut out disks of cocoa-flavored sweet pastry dough.
    Chill for 30 minutes at -18° C.
    Remove the discs and place them on a perforated silicone baking sheet.
    Bake in a ventilated oven at +160° C for around 15 minutes.
    Leave to cool to room temperature.

    voila chef
    Tips from the Chef:
    You can put cold butter in the microwave for a few seconds to soften its texture, and shorten the kneading time a bit. Using a dough scraper, don't hesitate to mix the dough again as soon as you take it out of the mixer, in case the bottom part isn't perfectly smooth. To achieve a precise thickness, you can also use rulers to roll out the dough. Using of a perforated silicone baking sheet prevents the sweet pastry dough from spreading out during baking. The original dimensions are thus maintained.
    You can put cold butter in the microwave for a few seconds to soften its texture, and shorten the kneading time a bit. Using a dough scraper, don't hesitate to mix the dough again as soon as you take it out of the mixer, in case the bottom part isn't perfectly smooth. To achieve a precise thickness, you can also use rulers to roll out the dough. Using of a perforated silicone baking sheet prevents the sweet pastry dough from spreading out during baking. The original dimensions are thus maintained.
    voila chef
    8. Opaline powder 5:54
    TECHNIQUES TAUGHT:
    Ingredients:
    100 g glucose 100 g fondant
    100 g glucose 100 g fondant
    voila chef
    Preparation:

    Opaline preparation:
    Pour the glucose into a saucepan, followed by the fondant.
    Heat the mixture until you get a blond caramel.
    Pour the caramel onto a silicone baking mat and leave to cool at room temperature until it has completely hardened.

    Making the powder:
    Remove the caramel from the silicone baking sheet and crush it coarsely.
    Place the pieces in a food processor and blend to a powder.
    Put the finished product in a round-bottomed mixing bowl and film with plastic wrap.

    Opaline preparation:
    Pour the glucose into a saucepan, followed by the fondant.
    Heat the mixture until you get a blond caramel.
    Pour the caramel onto a silicone baking mat and leave to cool at room temperature until it has completely hardened.

    Making the powder:
    Remove the caramel from the silicone baking sheet and crush it coarsely.
    Place the pieces in a food processor and blend to a powder.
    Put the finished product in a round-bottomed mixing bowl and film with plastic wrap.

    voila chef
    Tips from the Chef:
    The round-bottomed mixing bowl is filmed to prevent the caramel powder from absorbing moisture.
    The round-bottomed mixing bowl is filmed to prevent the caramel powder from absorbing moisture.
    voila chef
    9. Caramelizing with opaline 2:56
    TECHNIQUES TAUGHT:
    Ingredients:
    voila chef
    Preparation:
    Carefully remove the rings from the flans. Using a sieve, sprinkle the sides of the flan with opaline powder. Bake at +190° C for 2 minutes. The powder should melt and caramelize the puff pastry. Chill at +4° C for 1 hour.
    Carefully remove the rings from the flans. Using a sieve, sprinkle the sides of the flan with opaline powder. Bake at +190° C for 2 minutes. The powder should melt and caramelize the puff pastry. Chill at +4° C for 1 hour.
    voila chef
    Tips from the Chef:
    The opaline powder, baked for 2 minutes at 190° C, caramelizes the puff pastry and makes it shine.
    The opaline powder, baked for 2 minutes at 190° C, caramelizes the puff pastry and makes it shine.
    voila chef
    3. Visible layers assembly & rolling out the puff pastry 8:53
    TECHNIQUES TAUGHT:
    Ingredients:
    voila chef
    Preparation:

    Preparing the visible layers:
    Collect the puff pastry, a ruler and a cutter.
    To achieve neat edges, trim the ends of the pastry rectangle with a cutter.
    Then, using the cutter, cut 1 cm strips across the width of the rectangle.
    Place these strips on top of the remaining dough rectangle, vertically, with the layers facing upwards. The final result is a square with a layer of puff pastry on the bottom and strips on top, puff pastry layers side up.
    Film on contact and refrigerate for 1 hour at +4° C.

    Rolling out the puff pastry:
    Take out the dough.
    Lightly flour the work surface and the top of the rectangle-shaped dough.
    Using a rolling pin, roll out the pastry in the same direction as layers go (vertically, facing upwards). For a neat rectangle, trim the ends with a cutter. Film on contact and set aside for at least 30 minutes at +4° C.    

    Cutting the puff pastry strips:
    Take out the dough.
    Roll out the dough to a thickness of 2 to 3 mm.
    Using a cutter, trim the ends to obtain a neat rectangle.
    Using the cutter and the ruler, cut 28 x 5.5 cm strips (for a 8 cm diameter circle).
    First, cut out a 28 cm rectangle lengthwise, then mark every 5.5 cm on both sides with the cutter.
    Set aside and refrigerate at +4° C for one hour. 

    Preparing the visible layers:
    Collect the puff pastry, a ruler and a cutter.
    To achieve neat edges, trim the ends of the pastry rectangle with a cutter.
    Then, using the cutter, cut 1 cm strips across the width of the rectangle.
    Place these strips on top of the remaining dough rectangle, vertically, with the layers facing upwards. The final result is a square with a layer of puff pastry on the bottom and strips on top, puff pastry layers side up.
    Film on contact and refrigerate for 1 hour at +4° C.

    Rolling out the puff pastry:
    Take out the dough.
    Lightly flour the work surface and the top of the rectangle-shaped dough.
    Using a rolling pin, roll out the pastry in the same direction as layers go (vertically, facing upwards). For a neat rectangle, trim the ends with a cutter. Film on contact and set aside for at least 30 minutes at +4° C.    

    Cutting the puff pastry strips:
    Take out the dough.
    Roll out the dough to a thickness of 2 to 3 mm.
    Using a cutter, trim the ends to obtain a neat rectangle.
    Using the cutter and the ruler, cut 28 x 5.5 cm strips (for a 8 cm diameter circle).
    First, cut out a 28 cm rectangle lengthwise, then mark every 5.5 cm on both sides with the cutter.
    Set aside and refrigerate at +4° C for one hour. 

    voila chef
    Tips from the Chef:
    The dough should be firm enough to cut the strips neatly. Chocolate puff pastry can be alternated with plain puff pastry for an original visual effect. Don't hesitate to portion out the pastry square to roll it out more easily. To prevent crushing the layers of the puff pastry, it's important to roll out the dough in the same direction as the layers go. Because the butter present in the puff pastry comes in direct contact with the rolling pin, don't hesitate to flour the top of the dough so it doesn't get sticky.
    The dough should be firm enough to cut the strips neatly. Chocolate puff pastry can be alternated with plain puff pastry for an original visual effect. Don't hesitate to portion out the pastry square to roll it out more easily. To prevent crushing the layers of the puff pastry, it's important to roll out the dough in the same direction as the layers go. Because the butter present in the puff pastry comes in direct contact with the rolling pin, don't hesitate to flour the top of the dough so it doesn't get sticky.
    voila chef
    7. Chocolate flan filling 12.42
    TECHNIQUES TAUGHT:
    Ingredients:
    700 g milk 125 g sugar 60 g egg yolk 50 g cornstarch 150 g whole liquid cream 140 g dark chocolate
    700 g milk 125 g sugar 60 g egg yolk 50 g cornstarch 150 g whole liquid cream 140 g dark chocolate
    voila chef
    Preparation:

    Making the chocolate flan filling:
    Heat the milk in a saucepan.
    Mix the yolks with the sugar and whisk until pale.
    Add the cornstarch to the mixture and whisk until smooth.
    When the milk has come to the boil, pour some of it over the yolk-sugar-starch mixture.
    Stir until smooth and return to the pan.
    Cook, while continuing to stir constantly.
    Once the boiling point has been reached, cook for 30 seconds to 1 minute, then remove from the heat.
    Add the chocolate and stir with a whisk, then use a maryse to scrape the edges of the pan.
    Add the liquid cream.
    Blend with an immersion blender until smooth.
    The mixture should be fluid and creamy.

    Piping the chocolate flan filling:
    Retrieve the pastry rings.
    Take a piping bag and fill it with the chocolate mixture.
    Fill the circles to the top with the flan mixture.
    Leave to stand at room temperature for 20-30 minutes.

    Baking the flans:
    Bake in a ventilated oven at +180° C for approximately 15 minutes.
    Leave to cool at room temperature for about 30 minutes.
    Refrigerate at +4° C for 1 hour.

    Making the chocolate flan filling:
    Heat the milk in a saucepan.
    Mix the yolks with the sugar and whisk until pale.
    Add the cornstarch to the mixture and whisk until smooth.
    When the milk has come to the boil, pour some of it over the yolk-sugar-starch mixture.
    Stir until smooth and return to the pan.
    Cook, while continuing to stir constantly.
    Once the boiling point has been reached, cook for 30 seconds to 1 minute, then remove from the heat.
    Add the chocolate and stir with a whisk, then use a maryse to scrape the edges of the pan.
    Add the liquid cream.
    Blend with an immersion blender until smooth.
    The mixture should be fluid and creamy.

    Piping the chocolate flan filling:
    Retrieve the pastry rings.
    Take a piping bag and fill it with the chocolate mixture.
    Fill the circles to the top with the flan mixture.
    Leave to stand at room temperature for 20-30 minutes.

    Baking the flans:
    Bake in a ventilated oven at +180° C for approximately 15 minutes.
    Leave to cool at room temperature for about 30 minutes.
    Refrigerate at +4° C for 1 hour.

    voila chef
    Tips from the Chef:
    In general, for one kilo of pastry cream, once it starts to boil, the mixture is cooked for 1 minute. Adding liquid cream cools and dilutes the mixture, making it easier to pour it into molds. The flans are left to rest at room temperature in order to have a light crust on the surface of the cream. Once baked, the flans are refrigerated to ensure a good texture when cut.
    In general, for one kilo of pastry cream, once it starts to boil, the mixture is cooked for 1 minute. Adding liquid cream cools and dilutes the mixture, making it easier to pour it into molds. The flans are left to rest at room temperature in order to have a light crust on the surface of the cream. Once baked, the flans are refrigerated to ensure a good texture when cut.
    voila chef
    10. Flans finish 2:24
    TECHNIQUES TAUGHT:
    Ingredients:
    Neutral icing
    Neutral icing
    voila chef
    Preparation:

    Heat the glaze.
    Brush over the top of the flans to give them a shiny finish.

    And VOILA CHEF, enjoy!

    Heat the glaze.
    Brush over the top of the flans to give them a shiny finish.

    And VOILA CHEF, enjoy!

    voila chef
    Tips from the Chef:
    voila chef
    And VOILA CHEF, it's your turn now!
    technical terms explained
    FIND THE DEFINITION OF TECHNICAL TERMS
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