The Millefeuille tart consist of two thin layers of shortcrust pastry, ganache, a crunchy hazelnut layer and a nut sponge. This is one of the most popular flavour combinations and is always a best seller. The presentation of a tart - light and elegant, in the shape of a crown. And at the same time, importantly, it is very practical when it comes to making it in production. This Millefeuille tart is sophisticated, but at the same time, convenient for production. Prepare this tart and see its creative and practical benefits for yourself.
Millefeuille Tart Course Curriculum
Pastry tutor at Ecole Hôtelière de Lausanne in Switzerland
Meilleur Ouvrier de France 2015
Hello everyone! My name is Julien Boutonnet!
I am a professional pastry chef and pastry tutor at Ecole Hôtelière de Lausanne in Switzerland, the most prestigious hospitality school in the world.
During my career, I've worked in many renowned pastry shops. My desire to progress in pastry arts allowed me to win numerous contests, yet the title of best pastry chef in France - Meilleur Ouvrier de France is my pride and joy.
It is important for me that each of my products is very tasty, elegant and, most importantly, as cost effective as possible to produce.
See you at my course!