Pascal Tepper course, 2015
COURSE PROGRAM Light cream: pastry cream Rhubarb and strawberries fondant Puff pastry for Viennoiserie Traditional French Baguette Almond cream Fleur cassis Traditional French baguette...
Spring collection 2016 by Yann Brys
ENJOY THE INSPIRING PHOTO AND VIDEO FROM YANN BRYS COURSE COURSE PROGRAM Chouchou chocolat: cocoa crunchy, chocolate pate a choux, cocoa sable, sesame and...
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.
Cakes by Yann Brys 2015
ENJOY THE INSPIRING PHOTO AND VIDEO FROM YANN BRYS COURSE COURSE PROGRAM Basic glazes: mirror chocolate glaze, glaze Dulcey, white glaze Palet lacte with...
French perfectionism by Jerome De Oliveira
ENJOY THE INSPIRING PHOTO AND VIDEO FROM JEROME DE OLIVEIRA COURSE COURSE PROGRAM Saint Honoré: pate à choux, streusel, caramelized peanuts, caramel Verrines Rhum Baba-Pinacolada:...
Chocolate and bonbons 2017 by Hans Ovando
ENJOY THE INSPIRING PHOTO FROM HANS OVANDO COURSE COURSE PROGRAM Chocolate and bonbons History of Chocolate Composition of chocolate Types of chocolates Emulsion Tempering...
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...
Cakes, tarts, voyage cakes 2016 by Hans Ovando
ENJOY THE INSPIRING PHOTO AND VIDEO FROM HANS OVANDO COURSE COURSE PROGRAM Cakes Pistachio and strawberry: pistachio sponge cake, salty pistachio croustillant, glassy strawberry,...
Cakes by Quentin Bailly 2016
ENJOY THE INSPIRING PHOTO AND VIDEO FROM QUENTIN BAILLY COURSE COURSE PROGRAM Banana cake with pecan nuts & dulcey: banana cake, caramelized pécan nuts,...