A marvelous way to work with apples: a hydrid creation, half pastry, half plated dessert, showcasing a tartlet with a breathtaking blown-sugar apple, a duo of raw and cooked apples, vanilla cream, whipped cream and a crunchy crumble.
Total completion time
Completion time
01h10
Cooking time
0h34
Rest period
24h
Techniques taught
Making a blown sugar apple
Making a blown sugar ball
Blowing sugar
Working artistic sugar
Melting artistic sugar
Coloring artistic sugar
Using a piping bag
Dicing
Preparing a shortcrust pastry with a mixer
Making a custard
Making a streusel
Making a brunoise
Making a dry caramel
Making a butter caramel
Pasteurizing a mixture
Mixing with a hand blender
Scraping a vanilla pod
Lining a tartlet ring
Peeling a fruit
Decorating a tart
Diluting caramel
Decorating with sprouts
Baking a streusel in the oven
Boiling à la nappe
Blind baking a dough using a ring
Rolling out sweet pastry dough
Check out the first segment of this course for free
Étape 1 : Vanilla cream with mascarpone
Julien Dugourd
Pastry Chef et Julien Dugourd Patisserie
Pastry Chef et Julien Dugourd Patisserie
Étape 2 : Sweet pastry dough
Étape 3 : Lining & baking the tartlet shells
Étape 4 : Crumble
Étape 5 : Liquid caramel
Étape 6 : Pan-fried Golden apple brunoise
Étape 7 : Raw Granny Smith apple brunoise
Étape 8 : Cooking and coloring sugar
Étape 9 : Blown sugar ball
Étape 10 : Plating and finishing the tartlet
Julien Dugourd
Pastry Chef et Julien Dugourd Patisserie
Julien Dugourd, a pastry chef from the Vosges region of France, is renowned for his creative talent and his ability to revisit pastry classics with a contemporary twist. Trained by some of the greatest names, he is now a leading figure in French patisserie.
His career began at the hotel school, where he earned his vocational diplomas (a CAP and a BEP) in Cookery, before specializing in Pastry. After an apprenticeship at the Hostellerie des Bas Rupts, he joined Michelin-starred chefs Marc Veyrat and Jean-George Klein. His dream came true when he was given the opportunity work at Alain Ducasse's 'Louis XV' in Monaco, where he became sous-chef.
In 2007, Julien Dugourd won the European Champion title, then joined Christophe Michalak's team at the Plaza Athénée in Paris. For the next 13 years, he was in charge of pastries at the Château de la Chèvre d'Or, a sumptuous palace located on the Côte d'Azur, a place where he was fully able to express his creativity.
Today, the Chef has opened his own patisserie in Nice, faithful to his image: a jewel box of luxury and gourmet delights right in the heart of the city. His talent has earned him prestigious collaborations with brands such as Christian Dior, Bell and Ross, Ducati, Mercedis, and the Prince’s Palace of Monaco. A sponsor of the Alain Ducasse School, Julien Dugourd is keen to share his passion with the next generation.
For VoilaChef, the Chef shares with us three signature desserts: a chocolate caramel brownie, his signature inverted lemon tart and an apple tartlet with puffed sugar, combining tradition and modernity.
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Valérie
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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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2024
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Lisa C
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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.
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Max
9
January
2024
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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Cécile
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2024
The courses are well explained and varied. It helps me evolve and understand some of my mistakes! And get out of my comfort zone
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30
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Pour ma part je suis hyper satisfaite du site. Les chefs donnent de bons trucs et les recettes sont facilement réalisables. Parfois il faut du matériel spécifique mais on peut toujours s arranger.bref je recommande vivement
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Le partage de connaissances d'aussi grands noms dans le domaine est un pur bonheur! Leurs explications sont justes et précises, et juste suffisamment détaillées. Les vidéos sont de bonnes qualité, et les recettes sont extras, toujours avec "facile,moyen, difficile". Le seul truc qu'il manquerait ce serait de pouvoir poser des questions au MOF. Mais sinon, j'adore cette plateforme!
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vidéos au top! très bien expliquées, avec les pièges à éviter que souvent les grands chefs se réservent, faciles à suivre.
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Vidéos de supers qualités ! Les explications données par les chefs sont très claires, accessibles pour tous. Je recommande !
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.
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!
MA
Max
9
January
2024
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.
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.
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