Delicate brick pastry tartlets, infinitely crisp and inspired by the traditional baklava: a perfect balance between the crunch of lightly caramelized dried fruit, the acidity and bitterness of citrus fruit, and the irresistible sweetness of a delicious honey and orange blossom chantilly.
Total completion time
Completion time
0h55
Cooking time
0h22
Rest period
Techniques taught
Zesting a citrus fruit
Filling a piping bag
Making honey butter
Make almond butter
Piping without using a tip
Piping with a tip
Filling a pie crust
Using a cookie cutter
Decorating a tart
Decorating using a piping bag
Decorating with dried fruit
Baking brick pastry sheets
Crushing dried fruit
Flavoring a cream
Using a brush
Check out the first segment of this course for free
Étape 1 : Brick pastry tartlet shells
Julien Alvarez
World Pastry Champion et Executive Pastry Chef - Maison Ladurée
World Pastry Champion et Executive Pastry Chef - Maison Ladurée
Étape 2 : Candied almonds and pistachios -baklava-style
Étape 3 : Orange blossom-flavored chantilly
Étape 4 : Almond butter
Étape 5 : citrus supremes
Étape 6 : Assembling & decorating the tartlet
Julien Alvarez
World Pastry Champion et Executive Pastry Chef - Maison Ladurée
Julien Alvarez is a World Pastry Champion and the Executive Chef at Ladurée.
Julien Alvarez has always been immersed in the world of gastronomy: his father was a chef in the South-West of France. However, he initially followed a general school curriculum, and only turned to cooking after graduating from High School. He then set off on an apprenticeship, first tempted by cooking, then persuaded by an excellent Bergerac pastry chef to try his hand at the world of sweets.
After a four-year apprenticeship, he moved to Barcelona and worked for an avant-garde pastry shop. He was then contacted by Angelo Musa and launched the Pâtisserie des Rêves. Following that experience, he worked as an instructor at the Bellouet Conseil school for three years, before being hired as Head Pastry Chef at the Peninsula Hotel in Paris when it first opened. It is there that he was introduced to the hotel and restaurant pastry industries. Two years later, a career move led him to become Executive Chef at Café Pouchkine but soon after, at the request of Éric Fréchon, he became Pastry Chef at the Bristol in Paris. After four years working at the famous Parisian palace, he returned to the world of boutique pastry-making and he became Ladurée's International Executive Chef, famous all over the world for its macarons.
Julien Alvarez has always had a competitive spirit: a keen sportsman (he studied cycling), he has been interested in competitions since his apprenticeship. In 2011, he won the prestigious World Pastry Cup with the Spanish team.
For VoilaChef, Julien Alvarez introduces us to the secrets of luxury pastry-making and teaches us three recipes, ideal for a gourmet and festive Christmas: citrus tartlets inspired by oriental baklavas, macarons with spicy Speculoos cookie flavors and an intensely flavored vanilla pecan log.
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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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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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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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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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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.
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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