Shortbreads with caramel mendiants

Shortbreads with caramel mendiants

Desty Brami & Bruno Ciret
Difficulty level icon
Beginner
Completion time icon
30 minutes
3
Videos
A gourmet version of the traditional Christmas beggars, topped with delicious dried fruit and a soft fleur de sel caramel.
Shortbreads with caramel mendiants
Total completion time
Completion time
30 minutes
Cooking time
20 minutes
Rest period
1 hour
Techniques taught
  • Sifting powders
  • Filling a piping bag
  • Preparing a shortcrust pastry with a mixer
  • Making a soft caramel
  • Preparing a bain-marie
  • Piping with a tip
  • Dough frassage by hand
  • Flour a work surface
  • Melting chocolate
  • Using a cookie cutter
  • Slicing dried fruit
  • Cutting shortcrust pastry dough
  • Deglazing
  • Decorating with dried fruit
  • Baking shortcrust pastry in the oven
  • Crushing dried fruit
  • Rolling out shortcrust pastry
  • Rolling out sweet pastry dough

Check out the first segment of this course for free

Étape 1 : Sweet pastry dough

Desty Brami & Bruno Ciret
Desty Brami & Bruno Ciret
Pastry Chefs et Château de Ferrières / Instructor - Royal Mansour, Marrakech
Pastry Chefs et Château de Ferrières / Instructor - Royal Mansour, Marrakech

Étape 2 : Soft fleur de sel caramel

Étape 3 : Chocolate & final assembly

Desty Brami & Bruno CiretDesty Brami & Bruno Ciret

Desty Brami & Bruno Ciret

Pastry Chefs et Château de Ferrières / Instructor - Royal Mansour, Marrakech
Desty Brami is the executive pastry chef of the Château de Ferrières, a gastronomy trade school.

Desty has worked in the greatest Parisian palaces pastry shops, such as the Plaza Athénée or the George V, where he developed his sense of technical excellence.
What characterizes the pastries he makes today is the combination of gastronomy and precision. He offers classic pastries which attest a great deal of precision and generosity.

Bruno Ciret is a pastry chef and teacher at the Royal Mansour Marrakech school, following a long tenure working for the prestigious FERRANDI Paris hotel school.

Bruno is one of the authors of the brilliant FERRANDI Paris Pastry Book.
Bruno Ciret is passionate about pastry, but above all he loves teaching. He is patient, an excellent pedagogue and shows a great mastery of bakery techniques.

Desty and Bruno together offer highly educational master classes, full of technical tips worthy of the best gastronomic schools in France!

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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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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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Theo Castillon
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2024
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