A completely inverted lemon meringue tart, with a mirroring effect: a crunchy meringue base, laid under pearls of vanilla cream and silky coconut chantilly, a few touches of lemon confit, topped with disks of sweet pastry.
Total completion time
Completion time
01h00
Cooking time
2h14
Rest period
24h
Techniques taught
Zesting a citrus fruit
Carving a citrus fruit supreme
Filling a piping bag
Making a sweet pastry dough by hand
Making a French meringue
Making whipped cream
Making a creamy
Making a confit
Pasteurizing a mixture
Piping with a tip
Whisking egg whites until stiff
Whipping a meringue using a whisk
Whipping cream with a mixer
Mixing with a hand blender
Greasing a pastry ring
Dough frassage by hand
Flour a work surface
Peeling a fruit
Cutting sweet pastry dough
Thinning out a glaze
Decorating a tart
Decorating using a piping bag
Decorating using a piping bag (without tip)
Decorating with sprouts
Baking a meringue in the oven
Candying a citrus fruit
Blanching a citrus fruit
Check out the first segment of this course for free
Étape 1 : Coconut whipped cream
Julien Dugourd
Pastry Chef et Julien Dugourd Patisserie
Pastry Chef et Julien Dugourd Patisserie
Étape 2 : French Meringue
Étape 3 : Piping & Baking the meringue
Étape 4 : Pâte sucrée
Étape 5 : Cutting out & baking sweet pastry dough
Étape 6 : Lemon cream
Étape 7 : Confit de citron
Étape 8 : Lemon supremes and whipped cream
Étape 9 : Plating & decorating the upside-down pie
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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Valérie
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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.
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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.
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!
CÉ
Cécile
14
January
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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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Super cours en ligne très didactique. Voilà chef sait également faire vivre sa communauté. Je recommande!
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Je trouve que le site est parfait! De magnifiques recettes de Chefs reconnus accessibles à tous!
J'aime beaucoup car les vidéos sont très bien expliquées
J'ai réalisé les palmiers brioché feuilleté du chef Maxence Barbot et je n'ai connu aucune difficulté à les réaliser grâce aux explications😊
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19
September
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Ce que j'aime avec Voilà Chef, c'est que que les recettes proposées sont celles de Meilleurs ouvriers de France et de grands chefs ! Ce sont eux aussi qui, de façon très didactique, réalisent les recettes. Les vidéos permettent de faire des pauses et de revoir encore et encore certaines parties techniques. Cela permet aussi de voir les gestes et les textures attendues.
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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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