Showing 172-180 of 200 results
    Cakes and gateaux by Hans OvandoRead More
    Hans Ovando
    Hans Ovando

    Cakes and gateaux by Hans Ovando

    Hans Ovando
    Hans Ovando
    (0 review)
    104
    students
    0
    149.00$

    ENJOY THE INSPIRING PHOTO AND VIDEO FROM HANS OVANDO COURSE COURSE PROGRAM CAKES SELECTION  Mimosa: brioche, crème brûlée base, caramelized stewed pear, vanilla creamy,...

    149.00$
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    Elegance in pastry by Nicolas BoussinRead More
    Nicolas Boussin
    Nicolas Boussin

    Elegance in pastry by Nicolas Boussin

    Nicolas Boussin
    Nicolas Boussin
    (0 review)
    121
    students
    0
    179.00$

    ENJOY THE INSPIRING PHOTO FROM NICOLAS BOUSSIN COURSE COURSE PROGRAM Graphik: hazelnut streusel, caramelized hazelnuts, croustillant, chocolate sponge cake Zaher, citrus confi, glucose meringue,...

    179.00$
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    Pistachio cookies by Cedric GroletRead More
    Cedric Grolet
    Cedric Grolet

    Pistachio cookies by Cedric Grolet

    Cedric Grolet
    Cedric Grolet
    (1 review)
    242
    students
    1
    50.00$

    Spend this evening in the company of one of the most charismatic chefs of the planet Cedric Grolet! The full recipe of a magic...

    50.00$
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    Extraordinary pastry by Hans OvandoRead More
    Hans Ovando
    Hans Ovando

    Extraordinary pastry by Hans Ovando

    Hans Ovando
    Hans Ovando
    (0 review)
    61
    students
    0
    149.00$

    ENJOY THE INSPIRING PHOTO AND VIDEO FROM HANS OVANDO COURSE Hans Ovando will demonstrate a wide range of cakes, Verinnes, chocolates. There are desserts...

    149.00$
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    French bread and english sandwich by Pascal TepperRead More
    Pascal Tepper
    Pascal Tepper

    French bread and english sandwich by Pascal Tepper

    Pascal Tepper
    Pascal Tepper
    (1 review)
    54
    students
    1
    149.00$

    ENJOY THE INSPIRING PHOTO FROM PASCAL TEPPER COURSE COURSE PROGRAM Sourdough. How to make sourdough. How to store liquid sourdough Bread on a liquid...

    149.00$
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    La pâtisserie française by Patrick CasulaRead More
    Patrick Casula
    Patrick Casula

    La pâtisserie française by Patrick Casula

    Patrick Casula
    Patrick Casula
    (0 review)
    40
    students
    0
    149.00$

    COURSE PROGRAM Chocolate Tarte: hazelnut shortbread, almond fondant, chocolate cremeux, chocolate croustillant, chocolate glaze Paris Brest: pate a choux, hazelnut cream mousseline Hazelnut Tart...

    149.00$
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    Grand Marnier and praline bonbonRead More
    Alexandr Trofimenkov
    Alexandr Trofimenkov

    Grand Marnier and praline bonbon

    Alexandr Trofimenkov
    Alexandr Trofimenkov
    (0 review)
    15
    students
    0
    50.00$

    GRAND MARNIER AND PRALINE BONBON:  Carmel ganache with Grand Marnier Praline with hazelnut and almond Crunchy layer with praline This bonbon is a combination of...

    50.00$
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    Pear and Dorblu macaronRead More
    Alexandr Trofimenkov
    Alexandr Trofimenkov

    Pear and Dorblu macaron

    Alexandr Trofimenkov
    Alexandr Trofimenkov
    (0 review)
    37
    students
    0
    50.00$

     PEAR-DORBLU MACARON: The peculiarity of these macarons is the piquant whipped ganache with a lot of Dorblu cheese and juicy pear with vanilla. The combination...

    50.00$
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    Coffee and praline macaronRead More
    Alexandr Trofimenkov
    Alexandr Trofimenkov

    Coffee and praline macaron

    Alexandr Trofimenkov
    Alexandr Trofimenkov
    (0 review)
    42
    students
    0
    50.00$

     COFFEE AND PRALINE MACARON: Coffee and praline are a combination of flavors that is close and understandable to everyone. Macaron shells with a pleasant...

    50.00$
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