French Tarts: Dough to Decor
Two sweetened tart doughs, two ganaches and two finished tarts assembled and decorated: Let's Go Nuts and Stromboli, plus a strawberry leather.
François Daubinet
Executive Pastry Chef, Maison Fauchon · Paris
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What you'll learn
8 Lessons, 45 min total
About this course
Two tarts built end to end, and the french tart techniques behind them. A sweetened hazelnut dough under a gianduja hazelnut ganache for the Let's Go Nuts tart. A sweetened cocoa dough under a Timut pepper ganache for the Stromboli. Assembly and decor are taught in the same lesson as the build, not after it.
Decoration is treated as design rather than as finishing, which is where François Daubinet's interest in art shows: the decor sets out to recreate something real, and the tart is engineered to carry it. Each ganache is matched to the dough beneath it, so the pairing and its texture are the lesson.
You finish able to choose a dough, a ganache and a decor deliberately, and to swap any one of the three without the tart failing. A vanilla cream with strawberry confit and a dried strawberry leather close the class as components that travel.
"A tart is a canvas, the pastry is just where the real decoration begins."
François Daubinet · Chef-creator @ François Daubinet chez Coutume
Lessons
8
Video
45 min HD
Recipes
9
Level
Audio
French (VO)
Subtitles
English, German, Italian, Spanish, French
At the end of this course you will be able to
Bake sweetened hazelnut and cocoa doughs to a clean, even tart shell every time.
Set gianduja hazelnut and Timut pepper ganaches to a sliceable tart filling.
Decorate the Let's Go Nuts and Stromboli tarts to Daubinet's own finish.
Cook a vanilla cream with strawberry confit and dry a delicate strawberry leather.
Tarts today, viennoiserie tomorrow.
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Meet your instructor
François Daubinet
Executive Pastry Chef, Maison Fauchon, Paris · Pastry chef at Taillevent from 2015
François Daubinet is executive pastry chef at Maison Fauchon in Paris, a post he has held since 2017. He trained at the Compagnons du Devoir from the age of 15, spending eight years there and taking diplomas as a baker, pastry chef and chocolate maker.
He worked at Financier Pâtisserie in New York, then at the Hôtel de Crillon and the Plaza Athénée with Christophe Michalak, and took his first pastry chef post at Taillevent in 2015. In this class he works through his doughs, his ganaches and the decor on two of his own tarts.
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Who is this course for?
New to decoration or doing it daily
First-time and practised tart makers who want dough, ganache and decoration arriving together.
A tart worth the counter it sits on
Sweet doughs, two ganaches and a strawberry leather, bakers who want each tart built in the right order.
Anyone who wants more from a tart
Gianduja, timut pepper and strawberry confit, patissiers who want more from the tarts they already bake.
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Creative Tarts & Artistic Decorations · François Daubinet
