Collection of desserts from Julien Boutonnet

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Date: 04 – 06 of February, 2019

Time: 9.00 am – 6.00 pm

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  • Roll-cake – sponge for roll-cake, shortcrust, citrus marmelade, almond cream
  • Raspberry-Praline cake – almond sponge, butter shortcrust, praline meringue cream ,  berries coulis, airy raspberry-strawberry cream
  • Paris-Brest – pate à choux, liquid homemade praline, choux praline
  • Chocolate tart with profitrole – crunchy layer with hazelnut, hazelnut sponge, raspberry coulis, chocolate cremeux, raspberry cream, choux
  • Banana-lime travel cake – banana pain de gêne, lime-banana cream with meringue, fruit caramel
  • Chocolate moelleux – сhocolate moelleux muffin, chocolate ganache, chocolate glaze with caramelized almonds
  • Chocolate bonbons – dark chocolate, almond cream, fig coulis
  • Chocolate bonbons – white chocolate, verbena cream, strawberry coulis
  • Meringue tartlet – sugar shortcrust, orange water cream, strawberry coulis, meringue
  • Meringue tartlet – sugar shortcrust , exotic cream, exotic coulis, meringue
  • Petits fours – choux, praline cream, praliné crunchy layer, praline glaze, praline
  • Petits fours – choux, chocolate cremeux, soft caramel


The price 99 EUR includes:

  • 3 days course
  • Recipes
  • Certificate signed by chef

About chef

Julien Boutonnet earned France’s top distinction, the Meilleur Ouvrier de France, for pastry and candymaking on 4 March 2015, making him one of the country’s most prestigious pastry chefs.
Julien’s passion for pastries started early and he quickly entered the competition circuit garnering the following awards:
  • Runner-up as best apprentice in France (2000), the Pascal Caffet award (2004),
  • European Championships of Sugar runner-up (2005)
  • Charles Proust award (2006).

The following year he took an assistant job at ENSP, France’s national pastry school in Yssingeaux. His next move was to Switzerland for the opening of the Four Seasons hotel in Geneva. The next eight years were spent alongside Olivier Bajard as head of production. He joined the Ecole Hôtelière de Lausanne on 23 November 2015.


With love,
KICA team

Course Features

  • Lectures 0
  • Quizzes 0
  • Duration 3 days
  • Skill level All levels
  • Language English, Russian
  • Students 0
  • Certificate Yes
  • Assessments Self
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