The iconic palmier revisited and modernized with a flaky vanilla-flavored brioche, soft inside, crispy outside, and subtly caramelized
Total completion time
Completion time
45 minutes
Cooking time
0h22
Rest period
20h30
Techniques taught
Preparing a powder using a blender
Preparing an opaline
Making a flaky brioche dough with visible layers
Making puff pastry brioche dough
Giving a single fold
Giving a double fold
Making a dry caramel
Dough proofing
Kneading brioche dough with a mixer
Shape a dough prior to the layering process
Scraping a vanilla pod
Shaping palmiers
Cutting out a layered yeast-leavened dough
Degassing a dough
Baking a Viennese pastry
Pressure baking a dough
Rolling out puff pastry
Check out the first segment of this course for free
Étape 1 : Kneading the brioche dough & proofing
Maxence Barbot
Pastry Chef - Shangri-La Paris et French Dessert Vice-Champion
Pastry Chef - Shangri-La Paris et French Dessert Vice-Champion
Étape 2 : Layering: 1 double fold & 1 single fold
Étape 3 : Assembling visible layers & rolling out the dough
Étape 4 : Shaping the palmiers & final proof
Étape 5 : Opaline powder
Étape 6 : Baking & caramelizing the palmiers
Maxence Barbot
Pastry Chef - Shangri-La Paris et French Dessert Vice-Champion
Maxence Barbot is the Executive Pastry Chef at the Shangri-La in Paris.
Attracted to the world of gastronomy from an early age, Maxence Barbot first studied cooking at a lycée hotelier before branching out into pastry-making. Right from the start, he took part in a number of competitions, for which he won the medal of excellence in the final of the Skill Olympics in London and earned the title of vice-Champion of France of plated desserts in 2013.
After completing his studies, he joined the team at the Plaza Athénée, where he quickly rose through the ranks, from commis to demi chef de partie. He then worked at the George V for 2 years, before returning to Brittany where he discovered the world of boutique pastry-making with Christophe Roussel, who introduced him to new techniques. He stayed there for a year before returning to the George V for 7 months for the grand opening of the Orangerie. He then worked for 3 years at the Plaza Athénée with Angelo Musa.
Since 2019, Maxence Barbot has held the position of Executive Pastry Chef at the Shangri-La palace, a must among Parisian luxury hotels. He leads a team of 15 people to craft an extremely diversified culinary offer. The Chef is renowned for his puff pastry techniques, which he uses in both his pastries and his deliciously creative viennoiseries.
For VoilaChef, Maxence Barbot introduces us to the world of palace pastries and reveals the secrets behind three of his signature recipes: honey-lemon madeleines, vanilla-flavored puff pastry palmiers, and chocolate flans wrapped in a crispy puff pastry.
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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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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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Max
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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.
SY
Sylvie Leandri
10
May
2024
I really like Voilà Chef's courses.
Precise, clear... reassuring... you get there, it's great.
Thank you so much 😃
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.
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