Exotic chocolate dress

Exotic chocolate dress

Jean-Marie Lanio
Difficulty level icon
Expert
Completion time icon
1h55
13
Videos
An elegant two-tone flaky pastry, combining a croissant dough with a layer of cocoa-flavored dough, cut and shaped like a flower, enclosing in its heart a 100% chocolate brownie with a tangy exotic fruit-flavored cream.
Exotic chocolate dress
Total completion time
Completion time
1h55
Cooking time
0h15
Rest period
17h30
Techniques taught
  • Zesting a citrus fruit
  • Using a piping bag
  • Making a two-colored pastry
  • Putting a finishing touch on a viennoiserie
  • Making a fruit cream
  • Giving a single fold
  • Giving a double fold
  • Making a neutral syrup
  • Making an insert
  • Making a brownie
  • Making a chocolate cake mix
  • Final proof & dough rising
  • Assembling a Viennese pastry
  • Dough proofing
  • Folding a leavened dough
  • Kneading croissant dough with a mixer
  • Shape a dough prior to the layering process
  • Placing an insert inside a dough
  • Shaping butter prior to the layering process
  • Flour a work surface
  • Shaping Viennese pastries
  • Encasing butter into a dough
  • Using a cookie cutter
  • Cutting out a layered yeast-leavened dough
  • Degassing a dough
  • Unmolding
  • Baking a viennoiserie in a mold
  • Cooking a cream
  • Pouring a preparation into a mold
  • Balling up dough
  • Flavoring a dough
  • Coating with syrup
  • Rolling out a leavened puff pastry

Check out the first segment of this course for free

Étape 1 : Kneading the croissant dough

Jean-Marie Lanio
Jean-Marie Lanio
Head Baker et World-class educator
Head Baker et World-class educator

Étape 2 : Flavoring the cocoa dough, rounding and first proof

Étape 3 : Folding & shaping the dough pieces before the tourage

Étape 4 : Shaping the butter for the tourage

Étape 5 : Chocolate brownie

Étape 6 : Exotic cream

Étape 7 : Assembling the exotic cream brownie insert

Étape 8 : tourage: 1 simple fold & 1 double fold

Étape 9 : Assembling the two-colored croissant dough & abaisse

Étape 10 : Cutting out the rolled-out dough

Étape 11 : Shaping the chocolate exotic dress & final proof

Étape 12 : Neutral syrup

Étape 13 : Baking & finish

Jean-Marie LanioJean-Marie Lanio

Jean-Marie Lanio

Head Baker et World-class educator
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.
He enrolled at the Institut National de Boulangerie-Pâtisserie, reference institute in Rouen, and earned an advanced vocational degree.
Soon after, he joined the teaching team at the INBP and contributed to the creation of the Bakery Training department at the École Hôtelière de Lausanne.

Driven by the desire to embark on new adventures and eager to teach French bakery beyond France’s border, Jean-Marie Lanio 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 Best Craftsman of France (MOF) competition, he gives training courses all over the world to discerning professionals and amateurs alike.

The Chef is the co-author of two reference books in France and in the world: the Grand livre de la boulangerie and the Grand livre de la viennoiserie (the latter with Olivier Magne, notably), as well as books in Korean: Quel délice ces croissants, Quel délice ces baguettes, Quel délice ces brioches.

The Kouign-aman, flavored breads and exceptional viennoiseries are some of his signature pastries.

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