This simple, melt-in-your-mouth chocolate brownie, sublimated by runny caramel and a layer of crunchy chocolate, is sure to bring you back to your childhood.
Total completion time
Completion time
30 minutes
Cooking time
0h11
Rest period
40 minutes
Techniques taught
Baking a brownie
Roasting dried fruit in the oven
Making a brownie
Making a dry caramel
Making a butter caramel
Making a chocolate cake mix
Piping with a tip
Scraping a vanilla pod
Diluting caramel
Chopping a fruit
Check out the first segment of this course for free
Étape 1 : Brownie batter
Julien Dugourd
Pastry Chef et Julien Dugourd Patisserie
Pastry Chef et Julien Dugourd Patisserie
Étape 2 : Baking the brownies
Étape 3 : Runny caramel
Étape 4 : Finishing the brownies
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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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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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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