The “éclat”: antioxidant dessert with argan oil, raw cocoa, coffee & vanilla

The “éclat”: antioxidant dessert with argan oil, raw cocoa, coffee & vanilla

Johanna Le Pape
Difficulty Icon
Expert
Recipe Time Icon
50m
10
Videos
An light dessert, deliciously flavored with cocoa, vanilla and coffee, combining ingredients with antioxidant properties
The “éclat”: antioxidant dessert with argan oil, raw cocoa, coffee & vanilla
Completion time
Preparation
50m
Baking
30m
Resting
24h
Techniques taught
  • Mixing with a hand blender
  • Making a glaze
  • Smoothing a glaze with an immersion blender
  • Scraping a vanilla pod
  • Making a mousse
  • Rolling out sweet pastry dough
  • Cutting sweet pastry dough
  • Using the 'rub in' method (sablage)
  • Sabler a dough by hand
  • Making a sweet pastry dough by hand
  • Making an insert
  • Spreading a mix using a spatula
  • Baking Genoa bread in the oven
  • Making Genoa bread
  • Making an insert
  • Spreading a mix using a spatula
  • Crushing cocoa beans
  • Preparing a crisp
  • Coating with syrup
  • Making a flavored syrup
  • Soaking in syrup
  • Making an insert
  • Cooking a cream
  • Pasteurizing a mixture
  • Making a creamy
  • Making a custard
  • Whipping a cream with a whisk
  • Unmolding
  • Assembling a dessert
  • Assembling a dessert in a mold
  • Lining a mold
  • Decorating using a piping bag
  • Using a piping bag
  • Unmolding
  • Glazing a dessert
  • Grinding coffee
  • Make a chocolate decoration
  • Tempering chocolate
  • Tempering chocolate without a thermometer
  • Making a chocolate circle
  • Using rhodoid

Discover the first step of this course for free

Step 1 : Dark chocolate icing

Johanna Le Pape
Johanna Le Pape
World Champion, Confectionery Art | Pastry Consultant
World Champion, Confectionery Art | Pastry Consultant

Step 2 : Vanilla mousse

Step 3 : Gluten-free coffee-flavored sweet pastry dough

Step 4 : Gluten-free genoa bread

Step 5 : Cocoa almond & argan oil crisp

Step 6 : Coffee syrup

Step 7 : Milk chocolate, coffee & argan oil cream

Step 8 : Dessert assembly

Step 9 : Icing & decorating the cake

Step 10 : Chocolate lining & finish

Johanna Le Pape

Johanna Le Pape

World Champion, Confectionery Art | Pastry Consultant
Johanna Le Pape is a committed pastry chef and wellness chef. In 2014, she was awarded the title of Confectionery Arts World Champion.

She has worked in renowned establishments such as the Lutetia, the Meurice and Ladurée, and has taught at the prestigious École Ducasse.

Originally destined to work in the world of sports, Johanna Le Pape changed path and turned to a very gourmet pastry that respects the principles of nutritional balance: using plant-based raw materials, balancing the glycemic index by adding fiber, recycling and reusing waste, preserving the micronutrients, using seasonal, local ingredients from sustainable and/or organic production.

Now a pastry consultant, she assists in food innovation and creates wellness products.

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2024
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10
May
2024
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3
February
2024
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2024
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