Exotic chocolate dress

Exotic chocolate dress

Jean-Marie Lanio
Difficulty level icon
Expert
Completion time icon
1h55
13
Videos
Une élégante viennoiserie feuilletée bicolore composée d’une pâte à croissant avec feuillet cacao, détaillée et façonnée comme une fleur, renfermant dans son cœur un brownie 100% chocolat et une crème acidulée aux fruits exotiques.
Exotic chocolate dress
Total completion time
Completion time
1h55
Cooking time
0h15
Rest period
17h30
Techniques taught
  • Making a brownie
  • Making a fruit cream
  • Kneading a croissant dough with a mixer
  • Preparing a neutral syrup
  • Making a chocolate cake mix
  • Giving a double fold
  • Method for a single fold
  • Rolling out a leavened puff pastry
  • Cutting out a layered yeast-leavened dough
  • Shaping a dough piece before the tourage phase
  • Preparing the tourage butter
  • Encasing butter into the dough
  • Putting a finishing touch on a viennoiserie
  • Coating with syrup
  • Baking a viennoiserie in a mold
  • Assembling a viennoiserie
  • Shaping a viennoiserie
  • Adding an insert to a dough
  • Making a two-colored pastry
  • Degassing a dough
  • Folding a leavened dough
  • Balling up dough
  • Final Proof & Dough rising
  • Dough proofing
  • Flavoring a dough
  • Zesting a citrus fruit
  • Unmolding
  • Pouring a preparation into a mold
  • Cooking a cream
  • Using a cookie-cutter
  • Dusting a work surface
  • Making an insert
  • Using a piping bag

Check out the first segment of this course for free

Step 1: Kneading the croissant dough

Jean-Marie Lanio
Jean-Marie Lanio
Head Baker and International Instructor
Head Baker and International Instructor

Stage 2: Cocoa flavouring of the dough, rounding and scoring

Stage 3: Flatting and shaping of dough pieces before rounding

Step 4: Shaping the butter for kneading

Step 5: Chocolate brownie

Step 6: Exotic cream

Step 7: Assemble the exotic cream brownie insert

Step 8: Turning: 1 single turn and 1 double turn

Step 9: Assembling the two-tone croissant dough and pastry case

Step 10: Trimming the lower parts

Step 11: Dress shaping and priming

Step 12: Neutral syrup

Step 13: Baking and finishing

Jean-Marie LanioJean-Marie Lanio

Jean-Marie Lanio

Head Baker and International Instructor
Jean-Marie Lanio, a head baker from the Loire-Atlantique region of France, currently serves as a bakery consultant/trainer in Seoul, South Korea. His passion for baking began before the age of 18 in a small country bakery near his home, marking the start of a career that then took him to Nantes. After graduating from the Institut National de Boulangerie-Pâtisserie in Rouen, he discovered his love for teaching. Having joined the teaching team at the INBP and contributed to the creation of the Bakery Training department at the École Hôtelière de Lausanne, Jean-Marie Lanio then decided to move to Seoul in 2015. There, he launched a program of master classes for the INBP and opened his own training school. Twice a finalist in the Meilleur Ouvrier de France competition (Best Craftsman of France competition), he gives training courses all over the world and is co-author of several bakery reference books.

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