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Exotic chocolate dress
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.
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Kneading the croissant dough
Techniques covered
- Flour a work surface
- Kneading croissant dough with a mixer
- Balling up dough
- Flavoring a dough
- Dough proofing
- Degassing a dough
- Shape a dough prior to the layering process
- Folding a leavened dough
- Shaping butter prior to the layering process
- Using a piping bag
- Pouring a preparation into a mold
- Making a brownie
- Making a chocolate cake mix
- Cooking a cream
- Making a fruit cream
- Zesting a citrus fruit
- Making an insert
- Unmolding
- Making a single fold
- Making a double fold
- Encasing butter into a dough
- Making a two-colored pastry
- Rolling out puff pastry
- Using a cookie cutter
- Cutting puff pastry
- Assembling a Viennese pastry
- Placing an insert inside a dough
- Shaping Viennese pastries
- Final proof & dough rising
- Making a neutral syrup
- Baking a viennoiserie in a mold
- Putting a finishing touch on a viennoiserie
- Coating with syrup
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