Exotic chocolate dress

Exotic chocolate dress

Jean-Marie Lanio
Difficulty Icon
Expert
Recipe Time Icon
1h55
13
Videos
An elegant two-tone flaky pastry, combining a croissant dough with a layer of cocoa-flavored dough, cut and shaped like a flower, enclosing in its heart a 100% chocolate brownie with a tangy exotic fruit-flavored cream.
Exotic chocolate dress
Completion time
Preparation
1h55
Baking
15m
Resting
17h30
Techniques taught
  • Flour a work surface
  • Kneading croissant dough with a mixer
  • Flour a work surface
  • Balling up dough
  • Dough proofing
  • Flavoring a dough
  • Flour a work surface
  • Degassing a dough
  • Folding a leavened dough
  • Shape a dough prior to the layering process
  • Shaping butter prior to the layering process
  • Using a piping bag
  • Pouring a preparation into a mold
  • Making a chocolate cake mix
  • Making a brownie
  • Using a piping bag
  • Cooking a cream
  • Zesting a citrus fruit
  • Making a fruit cream
  • Making an insert
  • Using a piping bag
  • Unmolding
  • Encasing butter into a dough
  • Giving a double fold
  • Giving a single fold
  • Flour a work surface
  • Rolling out puff pastry
  • Making a two-colored pastry
  • Using a cookie cutter
  • Rolling out puff pastry
  • Cutting puff pastry
  • Final proof & dough rising
  • Shaping Viennese pastries
  • Placing an insert inside a dough
  • Assembling a Viennese pastry
  • Making a neutral syrup
  • Baking a viennoiserie in a mold
  • Putting a finishing touch on a viennoiserie
  • Coating with syrup

Discover the first step of this course for free

Step 1 : Kneading the croissant dough

Jean-Marie Lanio
Jean-Marie Lanio
Head Baker | World-class educator
Head Baker | World-class educator

Step 2 : Flavoring the cocoa dough, rounding and first proof

Step 3 : Folding & shaping the dough pieces before the tourage

Step 4 : Shaping the butter for the tourage

Step 5 : Chocolate brownie

Step 6 : Exotic cream

Step 7 : Assembling the exotic cream brownie insert

Step 8 : Tourage: 1 simple fold & 1 double fold

Step 9 : Assembling the two-colored croissant dough & abaisse

Step 10 : Cutting out the rolled-out dough

Step 11 : Shaping the chocolate exotic dress & final proof

Step 12 : Neutral syrup

Step 13 : Baking & finish

Jean-Marie Lanio

Jean-Marie Lanio

Head Baker | World-class educator
Jean-Marie Lanio, a head baker from the Loire-Atlantique region of France, currently serves as a bakery consultant/trainer in Seoul, South Korea.

His passion for baking began before the age of 18 in a small country bakery near his home, marking the start of a career that then took him to Nantes.
He enrolled at the Institut National de Boulangerie-Pâtisserie, reference institute in Rouen, and earned an advanced vocational degree.
Soon after, he joined the teaching team at the INBP and contributed to the creation of the Bakery Training department at the École Hôtelière de Lausanne.

Driven by the desire to embark on new adventures and eager to teach French bakery beyond France’s border, Jean-Marie Lanio decided to move to Seoul in 2015. There, he launched a program of master classes for the INBP and opened his own training school.
Twice a finalist in the Best Craftsman of France (MOF) competition, he gives training courses all over the world to discerning professionals and amateurs alike.

The Chef is the co-author of two reference books in France and in the world: the Grand livre de la boulangerie and the Grand livre de la viennoiserie (the latter with Olivier Magne, notably), as well as books in Korean: Quel délice ces croissants, Quel délice ces baguettes, Quel délice ces brioches.

The Kouign-aman, flavored breads and exceptional viennoiseries are some of his signature pastries.

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