Gateaux and entremets 2018 by Quentin Bailly
COURSE PROGRAM Northern Brick: speculos, chocolate sponge, raspberry confit, light beer mousse, milk chocolate mousse, milk chocolate velour Peanut and Chocolate: cocoa streusel base, dark chocolate cream, peanut Chantilly,...
Pastry Collection 2018 by Hans Ovando
COURSE PROGRAM CAKES SELECTION Mimosa: brioche, crème brûlée base, caramelized stewed pear, vanilla creamy, light spiced caramel, cream and vanilla mousse, chocolate caramel glaze, microwave hazelnut sponge cake Smashing...
Desserts by Nicolas Boussin 2018
COURSE PROGRAM Graphik: hazelnut streusel, caramelized hazelnuts, croustillant, chocolate sponge cake Zaher, citrus confi, glucose meringue, dark chocolate mousse, mascarpone cream Silvaé: pâte à choux dough with tonka beans,...
Pear Fondant by Lyudmila Kazmerchuk
Press “TAKE THIS COURSE” to view content. KICA invites you to take part in a free course “Pear Fondant”. Dessert plate, the most delicious than anything you have ever...
Vanille Kipferl
Press “TAKE THIS COURSE” to view content. Crispy and delicious Vanille Kipferl, don’t miss the chance to cook it and feel enjoy from the taste. Create magic by your...
Grapefruit segments
To watch the course please, click “Take this course” To make your citrus segments stay shiny, avoid their drying for longtime use this method of segment preparation. After you...
Tuna in balsamic vinegar
To watch course please, click “Take this course” KICA shares with you a recipe of delicious tuna marinated in balsamic vinegar.
Pastry creations by Karim Bourgi
Date: 16-18 of November, 2018 Time: 9.00 am – 6.00 pm To participate inside school, please follow this link kica-world.com. COURSE PROGRAM Arriba: financier chocolate biscuit, crispy milk chocolate,...