Lemon Tart
LEMON TART CONSISTS OF: Shortcrust pastry Yellow crumble Almond cream with mint Yuzu whipped ganache Lemon confit Lemon paste Lemon marmelade Lemon yellow coat Mixture for aerographe Mixture for...
Desserts by Nicolas Boussin 2018
Date: 30 July – 2 August, 2018 Time: 9.00 am – 4.00 pm COURSE PROGRAM Graphik: hazelnut streusel, caramelized hazelnuts, croustillant, chocolate sponge cake Zaher, citrus confi, glucose meringue,...
GATEAUX & ENTREMETS 2018
COURSE PROGRAM Basil: pate sable, Joconde biscuit, mandarin marmelade, green apple cremeux, basil chantilly, neutral glacage, mirror glaze Blueberry tarte: pate sable, Joconde biscuit, blueberry jam, blueberry glacage, pastry...
Collection of desserts from Las Vegas
COURSE PROGRAM Writer: chocolate sable, old school praline paste, coffee cremeux, hazelnut-coffee financier, coffee mousse, shiny chocolate glaze, chocolate dip The Chocolate Tart: chocolate sable, cremeux chocolate, chocolate ganache piping, chocolate...
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...
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...
How to make eclairs
To watch course please, click “Take this course” Pastry Chef of KICA Tetyana Verbytska is going to bust all the myths and answer all the questions about making eclairs....
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...
How to make colored glaze?
To watch course please, click “Take this course” Pastry chef of KICA Tetyana Verbytska is going to bust all the myths and answer all the questions about mirror glaze...