An extremely elegant entremet with a perfect balance between a mousse with powerful chocolate aromas, soft pecan financiers, a tangy exotic confit and a melting gianduja-passion ganache - all arranged in a flower pattern on top of a crunchy pecan shortbread.
Total completion time
Completion time
1 hour 20 minutes
Cooking time
30 minutes
Rest period
24h00
Techniques taught
Filling a piping bag
Preparing a shortcrust pastry with a mixer
Making a mousse
Making a ganache
Making a neutral syrup
Making a financier
Preparing a crisp
Make a chocolate decoration
Making a glaze
Making brown butter
Piping without using a tip
Piping with a tip
Assembling a dessert
Whipping cream with a mixer
Smoothing a glaze with an immersion blender
Mixing with a hand blender
Glazing a dessert
Dough frassage by hand
Cutting shortcrust pastry dough
Decorating using a piping bag
Baking shortcrust pastry in the oven
Baking a financier
Pouring a preparation into a mold
Rolling out shortcrust pastry
Check out the first segment of this course for free
Étape 1 : Chocolate pecan glaze
Olivier Lainé
Pastry Chef et Educator, Ritz Escoffier School
Pastry Chef et Educator, Ritz Escoffier School
Étape 2 : Gianduja & passion fruit ganache
Étape 3 : Double chocolate mousse
Step 4: Exotic confit
Étape 5 : Pecan shortbread
Étape 6 : Pecan financier
Étape 7 : Chocolate & pecan crisp
Étape 8 : Assembling the petals
Étape 9 : Glazing the petals-with chocolate mousse
Étape 10 : final flower assembly-and decoration
Olivier Lainé
Pastry Chef et Educator, Ritz Escoffier School
Olivier Lainé is a pastry Chef and a teacher at the Ritz Escoffier School.
A native of Brittany, Olivier Lainé's passion for gastronomy was passed on to him by his father, and he was introduced to pastry-making at an early age, while attending his first training course. Stimulated by this experience, he went on to earn a vocational degree in pastry (CAP-BEP Pâtissier) at the Lycée Louis Guilloux, where two encounters particularly left a mark on him: that of Eric Fillatre, his first teacher, and then that of Laurent le Daniel, Best Craftsman of France (MOF) in the pastry-making category.
Olivier Lainé then began his professional career in Cannes, at the 2-Michelin-starred Oasis restaurant, where he worked extensively on taste combinations and on an innovative approach to pastry-making. He then returned to Brittany to open a family restaurant: for 5 years he combined pastry-making with entrepreneurship. His fondness for the world of pastry shops led him to return to Paris, where he worked at the famous Café Pouchkine, then at the Shangri-La palace, where he worked alongside Michael Bartocetti.
As he started gaining experience though the years, training and the transmission of knowledge became extremely important to the Chef. So, in 2018, he decided to devote himself fully to the world of teaching and became an instructor at the prestigious Ritz-Escoffier School.
For VoilaChef, Olivier Lainé passes on his passion for pastry excellence with pedagogy and precision: a soft Savoy cake with a heart of candied apples, a delicate and subtle tartlet with exotic fruit notes and an elegant flower-shaped dessert with perfectly balanced flavors of chocolate, pecan and exotic fruit.
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Theo Castillon
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January
2024
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Ruthy
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May
2024
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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Lisa C
3
February
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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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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.
RU
Ruthy
16
May
2024
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!
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.
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.
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