New! Set of six different recipes
SET of six different recipes from best pastry chefs in the world! 1. Julien Alvarez – Tartlet Raspberry Estragon Streusel almond/hazelnut Whipped ganache estragon Coulis raspberry – yuzu xantana...
Eclairs by Lyudmila Kazmerchuk
COURSE PROGRAM Vanilla eclairs Caramel eclairs Passion fruit eclairs The price includes: Master class Recipes Enjoy the inspiring photo from the course. With love, KICA team
French spring by Guillaume Mabilleau
COURSE PROGRAM Luna: Dough Lintzer, Cream Almond Hazelnut, Cremeux Milk Hazelnut, Cream Whipped Vanilla Lemon, Meringue Soufflee Hazelnut Majorque: Croustillant Hazelnut, Sponge cake Chocolate Amond, Cremeux Milk, Gelifie Exotic, Mousseux Chocolate,...
Petits gâteaux and cakes by Julien Alvarez
COURSE PROGRAM Petits gâteaux Choux: croustillant grué-hazelnut, pâte à choux, light cream praliné, praliné, light cream vanilla, sauce gianduja Médovik 2017: croustillant without gluten, biscuit madeleine, crémeux condensed milk,...
Chocolate and bonbons 2017 by Hans Ovando
COURSE PROGRAM Chocolate and bonbons History of Chocolate Composition of chocolate Types of chocolates Emulsion Tempering Chocolate tablet Raspberry yogurt Passion and exotic fruit Pistachio strawberry Lactee crunchy Dragee...
Cakes and tarts by Christophe Renou
COURSE PROGRAM Baba Exotic: marmalade pineapple rum vanilla, triangle Opalys 33% vanilla Cake Hazelnuts Dulcey: shortbread hazelnuts pastry, sponge cake moelleux hazelnuts, cremeux Dulcey, cream anglaise, mousse coffee light...
Collection of flavors 2.0 2016 by Martin Diez
ENJOY THE INSPIRING PHOTO AND VIDEO FROM MARTIN DIEZ COURSE COURSE PROGRAM Cornets-Hazelnut_Caramel: hazelnut Piemont praline, hazelnut Crumble, salted caramel sauce Cornets-Vanilla&Lemon: vanilla and lemon filling, yuzu jelly Countlines-Black Sesame&Almond:...
Architecture in desserts by Dinara Kasko
COURSE PROGRAM Cake-composition “Cube-Ball triangle”: mousse with caramelized chocolate, blueberries confit, chocolate sponge cake, berries glaze Cake “Strawberry guava” (form bubbles): guava-strawberry confit, mango-passion fruit, lemon mousse, biscuit, crispy layer Cake “Choco”: milk chocolate mousse, black chocolate mousse, chocolate biscuit, chocolate cremeux, crispy layer with cocoa beans Cake “Berry tea”: mousse, confit, biscuit, crispy layer with raspberries, shortcrust pastry, Marzipan decoration Cake “lime-Basil”: basil mousse, lime Marshmallow, confit basil-lime, crunchy biscuit layer...
Cakes by Quentin Bailly 2016
ENJOY THE INSPIRING PHOTO AND VIDEO FROM QUENTIN BAILLY COURSE COURSE PROGRAM Banana cake with pecan nuts & dulcey: banana cake, caramelized pécan nuts, lime syrup, dulcey pécan glaze...