Delicate brick pastry tartlets, infinitely crisp and inspired by the traditional baklava: a perfect balance between the crunch of lightly caramelized dried fruit, the acidity and bitterness of citrus fruit, and the irresistible sweetness of a delicious honey and orange blossom chantilly.
完成时间
准备工作
0h55
烹饪
0h22
休息
教授的技术
Zesting a citrus fruit
Filling a piping bag
Make almond butter
Making honey butter
Piping without using a tip
Piping with a tip
Filling a pie crust
Using a cookie cutter
Decorating a tart
Decorating using a piping bag
Decorating with dried fruit
Baking brick pastry sheets
Crushing dried fruit
Using a brush
Flavoring a cream
免费了解该课程的第一阶段
Étape 1 : Brick pastry tartlet shells
朱利安-阿尔瓦雷斯
World Pastry Champion et Executive Pastry Chef - Maison Ladurée
World Pastry Champion et Executive Pastry Chef - Maison Ladurée
Étape 2 : Candied almonds and pistachios -baklava-style
Étape 3 : Orange blossom-flavored chantilly
Étape 4 : Almond butter
Étape 5 : citrus supremes
Étape 6 : Assembling & decorating the tartlet
朱利安-阿尔瓦雷斯
World Pastry Champion et Executive Pastry Chef - Maison Ladurée
Julien Alvarez is a World Pastry Champion and the Executive Chef at Ladurée.
Julien Alvarez has always been immersed in the world of gastronomy: his father was a chef in the South-West of France. However, he initially followed a general school curriculum, and only turned to cooking after graduating from High School. He then set off on an apprenticeship, first tempted by cooking, then persuaded by an excellent Bergerac pastry chef to try his hand at the world of sweets.
After a four-year apprenticeship, he moved to Barcelona and worked for an avant-garde pastry shop. He was then contacted by Angelo Musa and launched the Pâtisserie des Rêves. Following that experience, he worked as an instructor at the Bellouet Conseil school for three years, before being hired as Head Pastry Chef at the Peninsula Hotel in Paris when it first opened. It is there that he was introduced to the hotel and restaurant pastry industries. Two years later, a career move led him to become Executive Chef at Café Pouchkine but soon after, at the request of Éric Fréchon, he became Pastry Chef at the Bristol in Paris. After four years working at the famous Parisian palace, he returned to the world of boutique pastry-making and he became Ladurée's International Executive Chef, famous all over the world for its macarons.
Julien Alvarez has always had a competitive spirit: a keen sportsman (he studied cycling), he has been interested in competitions since his apprenticeship. In 2011, he won the prestigious World Pastry Cup with the Spanish team.
For VoilaChef, Julien Alvarez introduces us to the secrets of luxury pastry-making and teaches us three recipes, ideal for a gourmet and festive Christmas: citrus tartlets inspired by oriental baklavas, macarons with spicy Speculoos cookie flavors and an intensely flavored vanilla pecan log.
Les vidéos en pas à pas sont très bien détaillées et très claires afin de reproduire chez soi et d'avoir au final un résultat digne d'un chef ! Je valide l'expérience et la recommande vivement !!
PA
Pauline Portal
8
June
2023
Le partage de connaissances d'aussi grands noms dans le domaine est un pur bonheur! Leurs explications sont justes et précises, et juste suffisamment détaillées. Les vidéos sont de bonnes qualité, et les recettes sont extras, toujours avec "facile,moyen, difficile". Le seul truc qu'il manquerait ce serait de pouvoir poser des questions au MOF. Mais sinon, j'adore cette plateforme!
PA
Pauline
15
September
2023
Videos de qualité tout est expliqué clairement et plein d idées nouvelles pour se perfectionner
TH
Thomas
18
September
2023
Super cours en ligne très didactique. Voilà chef sait également faire vivre sa communauté. Je recommande!
RA
Rattana
15
September
2023
vidéos au top! très bien expliquées, avec les pièges à éviter que souvent les grands chefs se réservent, faciles à suivre.
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