Exotic chocolate dress

Exotic chocolate dress

Jean-Marie Lanio
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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 : Pétrissage de la pâte à croissant

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

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