FLORAISON CHOUX PASTRY

Floraison has a beautiful rounded flower shape with clearly defined petals. 

All textures are visible: choux pastry dough with a crispy coating of nuts and pearl sugar, cream and praline. 

The classic choux pastry dough in this recipe is piped in a special way using a shortcrust pastry base. This will make the pastry more stable and easier to work with. 

Also, Nicolas Boussin shares the author's recipe of a cream with praline which is lighter and less sweet than the cream for the classic Paris-Brest. 

Floraison Choux Pastry Course Content

  Video lesson and recipe
Available in days
days after you enroll
  Floraison Choux Pate
Available in days
days after you enroll
  Пирожное Флорезон
Available in days
days after you enroll

Floraison Choux Pastry Course


NICOLAS BOUSSIN

Pastry Chef, Champion of France, MOF


In 1994, at the age of 29, Nicolas became the Champion of France in the Pastry on a plate category. In 2000, Nicolas was awarded the MOF - Meilleur Ouvrier de France. 

Since 2003, Nicolas has been working as a judge at the World Pastry Cup. Nicolas worked as a brand chef with Grand Marnier for 11 years. 

In 2014, Elle-et-Vire invited Nicolas to fulfill the ambitious goal of creating an international school for the brand. Nicolas completed the task and now 5 chefs work at the school on a permanent basis. 

Now Nicolas is 55 years old, 40 of which he devoted to pastry. He has 18 years of active work experience as a chef, managing various teams. At the age of 32, Nicolas became the leader of a large team of 20 pastry chefs at the Grand Epicerie de Paris, one of the most fashionable stores in Paris. For the Grand Epicerie, Nicolas has created an entire collection of designer pastries for sale.