Coffee tart by Cedric Grolet
Cedric Grolet has finally confirmed the broadcasting of one of his recipes after more than a year of negotiations! Cedric Grolet is a pastry chef in Alain Ducasse restaurant,...
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
ENJOY THE INSPIRING PHOTO FROM LYUDMILA KAZMERCHUK COURSE COURSE PROGRAM Vanilla eclairs Caramel eclairs Passion fruit eclairs The price includes: Master class Recipes With love, KICA team
French spring by Guillaume Mabilleau
ENJOY THE INSPIRING PHOTO AND VIDEO FROM GUILLAUME MABILLEAU COURSE COURSE PROGRAM Luna: Dough Lintzer, Cream Almond Hazelnut, Cremeux Milk Hazelnut, Cream Whipped Vanilla Lemon, Meringue Soufflee Hazelnut Majorque: Croustillant Hazelnut,...
Petits gâteaux and cakes by Julien Alvarez
ENJOY THE INSPIRING PHOTO AND VIDEO FROM JULIEN ALVAREZ COURSE COURSE PROGRAM Petits gâteaux Choux: croustillant grué-hazelnut, pâte à choux, light cream praliné, praliné, light cream vanilla, sauce gianduja...
Chocolate and bonbons 2017 by Hans Ovando
ENJOY THE INSPIRING PHOTO FROM HANS OVANDO COURSE COURSE PROGRAM Chocolate and bonbons History of Chocolate Composition of chocolate Types of chocolates Emulsion Tempering Chocolate tablet Raspberry yogurt Passion...
Cakes and tarts by Christophe Renou
ENJOY THE INSPIRING PHOTO FROM CHRISTOPHE RENOU COURSE COURSE PROGRAM Baba Exotic: marmalade pineapple rum vanilla, triangle Opalys 33% vanilla Cake Hazelnuts Dulcey: shortbread hazelnuts pastry, sponge cake moelleux...
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
ENJOY THE INSPIRING PHOTO FROM DINARA KASKO COURSE 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...