De somptueuses petites tartes tatin au caramel de cidre dans un écrin de pâte à pain viennois feuilleté.
Total completion time
Completion time
2h00
Cooking time
1h25
Rest period
3h00
Techniques taught
Making puff pastry strips
Rolling out a leavened puff pastry
Cutting out a layered yeast-leavened dough
Preparing a flavored caramel
Slow-baking a fruit in the oven
Shaping a dough piece before the tourage phase
Making an apple ribbon
Preparing the tourage butter
Assembling a tart tatin in a ring
Greasing a ring
Kneading the Vienna bread dough with a mixer
Cutting the apple rolls to the size of the ring
Creating a roll with apple ribbons
Encasing butter into the dough
Preparing a puff pastry
Making puff pastry
Degassing a dough
Forming a glutinous network
Dough proofing
Making a butter caramel
Thickening with butter
Peeling a fruit
Deglazing
Baking a pie in the oven
Dusting a work surface
Scraping a vanilla bean
Using a piping bag
Check out the first segment of this course for free
Step 1: Viennese bread dough kneading and punching
Pierre-Jean Quinonero
Pastry Chef - Burgundy Paris and French Dessert Champion
Pastry Chef - Burgundy Paris and French Dessert Champion
Step 2: Degassing and shaping Viennese bread dough
Step 3: Shaping the butter for kneading
Stage 4: Turning: three single turns
Step 5: Unwinding the ribbon apples
Step 6: Preparing the apple rolls
Step 7: Caramel and candied pommes tatins
Step 8: Rolling out and detailing the puff pastry Viennese bread dough
Step 9: Cider caramel
Step 10: Assembling and baking the tarts tatins
Step 11: Minute finishing of tarts tatins
Pierre-Jean Quinonero
Pastry Chef - Burgundy Paris and French Dessert Champion
A young pastry prodigy, Pierre-Jean forged his talent in prestigious institutions such as the George V and the Château des Ferrières, under the tutelage of Chefs Desty Brami and Maxime Fréderic. His meticulousness and competitiveness have earned his sweet creations numerous awards, including the Trophées France-Québec, the title of Best Apprentice in France, Champion de France de Dessert, and Best Dessert in the Lebey Guides Café.
At the age of 27, he took on the role of Executive Pastry Chef at the Burgundy Hotel in Paris. There, he crafts haute pâtisserie desserts as elegant as they are gourmet. Pierre-Jean also oversees the pastry offering at the Burgundy's Michelin-starred Le Baudelaire restaurant, where he proposes sumptuous plated desserts and an exceptional tea time.
Renowned for his low-sugar, gourmet pastries, Pierre-Jean excels in the art of puff pastry. His passion for spices, especially meticulously selected vanilla, is reflected in his creations. His subtle pralines accompany his creations, including delicious flans, praline-filled brioches and a divine, intensely flaky tarte tatin.
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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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Precise, clear... reassuring... you get there, it's great.
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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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