The quintessential macarons that the Ladurée House is famous for, with their elegant, melt-in-the-mouth shell and comforting, regressive cream with warm, spicy speculoos cookie notes: the ideal treat for family and friends throughout the festive season.
完成时间
准备工作
1h00
烹饪
0h50
休息
12h30
教授的技术
Using a piping bag
Filling a piping bag
Making a macaron filling
Making a caramel syrup
Making a speculoos cookie
Preparing a macaron mix
Piping with a tip
Crusting the macaron shell
Diluting caramel
Cooking a cream
Baking a speculoos cookie
Baking macarons
Assembling macarons
Flavoring a cream
免费了解该课程的第一阶段
Étape 1 : Speculoos cookie
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 : Caramel syrup
Étape 3 : Speculoos filling
Étape 4 : Macaron shells
Étape 5 : Assembling and ageing macarons
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 !!
TH
Thomas
18
September
2023
Super cours en ligne très didactique. Voilà chef sait également faire vivre sa communauté. Je recommande!
PO
Poultier du Mesnil
2
September
2023
Excellent et très professionnel ✨😃✨
BRAVO Voilà Chef 👏👏👏
SI
Siham
19
September
2023
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😊
SY
西尔维-莱昂德里
7
June
2023
Produits frais, d excellentes qualités. Matériel fiable. Rapidité d expédition. J apprécie vraiment ce site. Merci
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