Showing 181-189 of 198 results
    Petits gâteaux and cakes by Julien AlvarezRead More
    Julien Alvarez
    Julien Alvarez

    Petits gâteaux and cakes by Julien Alvarez

    Julien Alvarez
    Julien Alvarez
    (0 review)
    215
    students
    0
    179.00$

    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,...

    179.00$
    Read More
    French spring by Guillaume MabilleauRead More
    Guillaume Mabilleau
    Guillaume Mabilleau

    French spring by Guillaume Mabilleau

    Guillaume Mabilleau
    Guillaume Mabilleau
    (0 review)
    135
    students
    0
    125.00$

    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,...

    125.00$
    Read More
    Chocolate and bonbons by Hans OvandoRead More
    Hans Ovando
    Hans Ovando

    Chocolate and bonbons by Hans Ovando

    Hans Ovando
    Hans Ovando
    (0 review)
    129
    students
    0
    149.00$

    ENJOY THE INSPIRING PHOTO FROM HANS OVANDO COURSE COURSE PROGRAM Chocolate and bonbons History of Chocolate Composition of chocolate Types of chocolates Emulsion Tempering...

    149.00$
    Read More
    Cakes and tarts by Christophe RenouRead More
    Christophe Renou
    Christophe Renou

    Cakes and tarts by Christophe Renou

    Christophe Renou
    Christophe Renou
    (0 review)
    124
    students
    0
    149.00$

    ENJOY THE INSPIRING PHOTO FROM CHRISTOPHE RENOU COURSE COURSE PROGRAM Baba Exotic: marmalade pineapple rum vanilla, triangle Opalys 33% vanilla Cake Hazelnuts Dulcey: shortbread...

    149.00$
    Read More
    Collection of flavors 2.0 by Martin DiezRead More
    Martin Diez
    Martin Diez

    Collection of flavors 2.0 by Martin Diez

    Martin Diez
    Martin Diez
    (0 review)
    116
    students
    0
    149.00$

    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...

    149.00$
    Read More
    Architecture in desserts by Dinara KaskoRead More
    Dinara Kasko
    Dinara Kasko

    Architecture in desserts by Dinara Kasko

    Dinara Kasko
    Dinara Kasko
    (0 review)
    83
    students
    0
    149.00$

    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...

    149.00$
    Read More
    Cakes and tarts by Quentin BaillyRead More
    Quentin Bailly
    Quentin Bailly

    Cakes and tarts by Quentin Bailly

    Quentin Bailly
    Quentin Bailly
    (0 review)
    102
    students
    0
    205.00$

    ENJOY THE INSPIRING PHOTO AND VIDEO FROM QUENTIN BAILLY COURSE COURSE PROGRAM Banana cake with pecan nuts & dulcey: banana cake, caramelized pécan nuts,...

    205.00$
    Read More
    Cakes, tarts, voyage cakes by Hans OvandoRead More
    Hans Ovando
    Hans Ovando

    Cakes, tarts, voyage cakes by Hans Ovando

    Hans Ovando
    Hans Ovando
    (1 review)
    134
    students
    1
    149.00$

    ENJOY THE INSPIRING PHOTO AND VIDEO FROM HANS OVANDO COURSE COURSE PROGRAM Cakes Pistachio and strawberry: pistachio sponge cake, salty pistachio croustillant, glassy strawberry,...

    149.00$
    Read More
    Spring collection by Yann BrysRead More
    Yann Brys
    Yann Brys

    Spring collection by Yann Brys

    Yann Brys
    Yann Brys
    (0 review)
    85
    students
    0
    149.00$

    ENJOY THE INSPIRING PHOTO AND VIDEO FROM YANN BRYS COURSE COURSE PROGRAM Chouchou chocolat: cocoa crunchy, chocolate pate a choux, cocoa sable, sesame and...

    149.00$
    Read More