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.
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
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 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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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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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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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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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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