Online tart making class: two tarts
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Make the Let’s Go Nuts and Stromboli tarts, then a vanilla and strawberry dessert, with François Daubinet, executive pastry chef of Maison Fauchon.
- 8 lessons
- 45 min
- Pastry
- Advanced
Rated 4.8 ★ by 60.2K App Store users · App of the Day in 120+ countries
What you'll learn
8 lessons · 45 min total
Introduction FREE
#1 Sweetened Hazelnut Dough FREE
#2 Gianduja Hazelnut Ganache FREE
#3 Let’s Go Nuts Tart. Assembly & Decor FREE
#4 Sweetened Cocoa Dough 
#5 Timut Pepper Ganache 
#6 Stromboli Tart. Assembly & Decor 
#7 Vanilla Cream with Strawberry Confit 
#8 Delicate Strawberry Leather
At the end of this course you will be able to:
Weigh 120 g of dough for an 18 cm tart shell and 25 g for an individual one, then egg wash it for a shiny crust.
Pour the hot cream over the gianduja and hazelnut paste in three batches, then blend to a smooth emulsion.
Melt milk chocolate to 45°C, cool it to 26–27°C, then warm it to 30–31°C and roll it 1 to 2 mm thick for the disc.
Infuse Timut pepper in the milk and cream for 30 minutes before making the ganache.
About this class
This online tart making class builds two of François’s tarts in three lessons each. His signature Let’s Go Nuts tart pairs a hazelnut dough with a gianduja and hazelnut ganache, roasted Piedmont hazelnuts and a chocolate disc.
The Stromboli tart swaps in a cocoa dough and a ganache of 65% chocolate, peanut paste and Timut pepper, under a disc of baked cocoa nibs. The last two lessons use strawberries in every form, with a vanilla and tonka bean cream from a siphon and a thin strawberry leather over the top.
- Lessons
- 8
- Video
- 45 min HD
- Recipes
- 8
- Level
- Advanced
- Audio
- French (VO)
- Subtitles
- English, French, German, Spanish, Italian
“A salty touch breaks the fatty and plump side of the hazelnut paste.”
François Daubinet · Lesson #2
PROMake tarts worth slicing into.
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MEET YOUR INSTRUCTOR
François Daubinet
Executive pastry chef, Maison Fauchon, Paris
- Maison FauchonExecutive pastry chef.
- Plaza AthénéeWorked with Christophe Michalak.
François Daubinet is a French pastry chef considered one of the most brilliant of his generation. He trained for eight years with the Compagnons du Devoir, earning diplomas as a baker, pastry chef and chocolate maker, then worked at Financier Pâtisserie in New York and at the Hôtel de Crillon in Paris.
His first post as pastry chef was at Taillevent, and he also consults for places around the world. In this class he teaches his signature tart, a second tart and a strawberry dessert.
Gianduja ganache by tart count
Example values from lesson #2’s 1,400 g batch. For individual tarts, lesson #2 uses 40 g of ganache each.
Key concepts
Shortcrust pastry
A pastry of flour, fat and little water, used as a tart base; pâte sucrée is the sweet version. Taught in lesson #1. (Wikipedia)
Gianduja
A sweet chocolate spread or paste containing about 30% hazelnut. Taught in lesson #2. (Wikipedia)
Pectin
A plant fibre used as a gelling agent in jams, jellies and glazes. Taught in lesson #8. (Wikipedia)
Fruit leather
A dried, chewy sheet of fruit purée. Taught in lesson #8. (Wikipedia)
Frequently Asked Questions
Can I watch it for free first?
Yes. The introduction and lessons #1 to #3 are free to watch, no card required. To watch all 8 lessons with François, start a Gronda PRO trial. Cancel before it ends and you pay nothing.
Do I need a siphon?
Yes, for lesson #7, where the vanilla and tonka bean cream is made with a siphon.
What level is it, and what language?
Advanced level. François teaches in French, with subtitles in English, French, German, Spanish and Italian.
Do I get the recipes?
Yes. All 8 recipes are included and available in the Gronda app or on gronda.com.
Can I watch on my phone?
Yes, in the Gronda app on iPhone and Android, or in the browser at gronda.com.
Can I cancel my membership anytime?
Yes. App Store or Google Play: in your phone’s subscription settings. gronda.com: in your account settings. No fees, no calls.
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