Apple soufflé tartlet

Apple soufflé tartlet

Julien Dugourd
Difficulty Icon
Expert
Recipe Time Icon
1h10
10
Videos
A marvelous way to work with apples: a hydrid creation, half pastry, half plated dessert, showcasing a tartlet with a breathtaking blown-sugar apple, a duo of raw and cooked apples, vanilla cream, whipped cream and a crunchy crumble.
Apple soufflé tartlet
Completion time
Preparation
1h10
Baking
34m
Resting
24h
Techniques taught
  • Scraping a vanilla pod
  • Mixing with a hand blender
  • Pasteurizing a mixture
  • Making a custard
  • Boiling 'à la nappe'
  • Rolling out sweet pastry dough
  • Preparing a shortcrust pastry with a mixer
  • Lining a tartlet ring
  • Blind baking a dough using a ring
  • Baking a streusel in the oven
  • Making a streusel
  • Scraping a vanilla pod
  • Making a dry caramel
  • Diluting caramel
  • Making a butter caramel
  • Diluting caramel
  • Peeling a fruit
  • Dicing
  • Making a brunoise
  • Peeling a fruit
  • Dicing
  • Making a brunoise
  • Coloring artistic sugar
  • Melting artistic sugar
  • Making a blown sugar apple
  • Making a blown sugar ball
  • Blowing sugar
  • Working artistic sugar
  • Using a piping bag
  • Decorating a tart
  • Decorating with sprouts

Discover the first step of this course for free

Step 1 : Vanilla cream with mascarpone

Julien Dugourd
Julien Dugourd
Pastry Chef | Julien Dugourd Patisserie
Pastry Chef | Julien Dugourd Patisserie

Step 2 : Sweet pastry dough

Step 3 : Lining & baking the tartlet shells

Step 4 : Crumble

Step 5 : Liquid caramel

Step 6 : Pan-fried Golden apple brunoise

Step 7 : Raw Granny Smith apple brunoise

Step 8 : Cooking and coloring sugar

Step 9 : Blown sugar ball

Step 10 : Plating and finishing the tartlet

Julien Dugourd

Julien Dugourd

Pastry Chef | 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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2024
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