The “éclat”: antioxidant dessert with argan oil, raw cocoa, coffee & vanilla

The “éclat”: antioxidant dessert with argan oil, raw cocoa, coffee & vanilla

Johanna Le Pape
Difficulty level icon
Expert
Completion time icon
0h50
10
Videos
An light dessert, deliciously flavored with cocoa, vanilla and coffee, combining ingredients with antioxidant properties
The “éclat”: antioxidant dessert with argan oil, raw cocoa, coffee & vanilla
Total completion time
Completion time
0h50
Cooking time
30 minutes
Rest period
24h00
Techniques taught
  • Using rhodoid
  • Using a piping bag
  • Sabler a dough by hand
  • Making a sweet pastry dough by hand
  • Making a mousse
  • Making a custard
  • Using the rub in method (sablage)
  • Making a flavored syrup
  • Making an insert
  • Making a glaze
  • Preparing a crisp
  • Make a chocolate decoration
  • Making Genoa bread
  • Making a creamy
  • Making a chocolate circle
  • Pasteurizing a mixture
  • Grinding coffee
  • Assembling a dessert
  • Whipping a cream with a whisk
  • Assembling a dessert in a mold
  • Tempering chocolate
  • Placing an insert inside a mold
  • Tempering chocolate without a thermometer
  • Smoothing a glaze with an immersion blender
  • Mixing with a hand blender
  • Scraping a vanilla pod
  • Soaking in syrup
  • Glazing a dessert
  • Spreading a mix using a spatula
  • Cutting sweet pastry dough
  • Unmolding
  • Decorating using a piping bag
  • Cooking a cream
  • Cooking a cream à la nappe
  • Baking Genoa bread in the oven
  • Boiling à la nappe
  • Crushing cocoa beans
  • Lining a mold
  • Coating with syrup
  • Rolling out sweet pastry dough

Check out the first segment of this course for free

Étape 1 : Dark chocolate icing

Johanna Le Pape
Johanna Le Pape
World Champion, Confectionery Art et Pastry Consultant
World Champion, Confectionery Art et Pastry Consultant

Étape 2 : Vanilla mousse

Étape 3 : Gluten-free coffee-flavored-sweet pastry dough

Étape 4 : Gluten-free genoa bread

Étape 5 : Cocoa almond & argan oil crisp

Étape 6 : Coffee syrup

Étape 7 : Milk chocolate, -coffee & argan oil cream

Étape 8 : Dessert assembly

Étape 9 : Icing & decorating the cake

Étape 10 : Chocolate lining & finish

Johanna Le PapeJohanna Le Pape

Johanna Le Pape

World Champion, Confectionery Art et Pastry Consultant
Johanna Le Pape is a committed pastry chef and wellness chef. In 2014, she was awarded the title of Confectionery Arts World Champion.

She has worked in renowned establishments such as the Lutetia, the Meurice and Ladurée, and has taught at the prestigious École Ducasse.

Originally destined to work in the world of sports, Johanna Le Pape changed path and turned to a very gourmet pastry that respects the principles of nutritional balance: using plant-based raw materials, balancing the glycemic index by adding fiber, recycling and reusing waste, preserving the micronutrients, using seasonal, local ingredients from sustainable and/or organic production.

Now a pastry consultant, she assists in food innovation and creates wellness products.

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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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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.
4 stars Trustpilot
TH
Theo Castillon
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January
2024
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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!

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Ruthy
16
May
2024
5 stars Trustpilot VoilaChef
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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