Learn from Gregory Doyen how to create seven bespoke pastries with wonderfully innovative twists that will be adored and admired even by the most demanding of tasters.
8 WEEKS Course duration
7 CLASSES + instructors support
FEBRUARY 22 Course start
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Sign up and learn how to make a perfect Soft Caramel with Сhef Gregory Doyen!
This Pecan Cake is delightfully easy to make and it pleases everyone with its mouth-watering flavors. It is perfect for any celebration, no matter the occasion.
The beautiful ganache waves and chocolate stars make this dessert something truly special for both the eye and the taste buds. With its smooth, moist texture, you'll be craving another slice.
The fine chocolate flavors of this cake are wonderfully rich and expressive — you just have to give it a try.
This Lemon Tart stands out with its striking appearance, making it a very special pastry indeed.
Only two textures are visible — the baked base and the white marshmallow — but together they create a fabulous, elegant look. The cut of the tart shows off an impressive color contrast of the lemon curd, lemon custard, citrus coulis, and baked pastry.
tart
Rosy
The Rosy Cake is a three-tiered, individual cake. This chic pink dessert consists of almond sponge, a strawberry and lychee coulis, a lychee mousse, and pink marshmallow.
The cut looks very impressive. Each tier seduces the eye with its own charming texture, promising a fascinating taste experience. The chocolate pearls and dried Verbena flowers look fresh and unique.
The delicate taste of the lychee and strawberries is most pleasant, and the cake is balanced with its natural lychee sweetness.
This heart-shaped cake stuns with its artistic chocolate decoration. Its bright color, beautiful form, and shiny velour make this dessert wonderfully eye-catching. This cake boasts neat layers and sophisticated textures to make an exquisite cut.
With its red velvet sponge and vanilla cream, the Amour Cake is an indulgent dessert. Nevertheless, the fresh berry flavors add a slight sourness and the crunchy pralines are the final touch that makes this pastry sing.
Ever seen something like this? The Sunny Side Up Cake is designed to impress with its realistic fried egg appearance.
This cake consists of a crispy praline, chocolate sponge, coconut cream, banana coulis, and milk chocolate mousse. For the egg on top, a mixture of marshmallow and mango puree is used, along with vegetable jelly.
This dessert is delightful and truly capitatives your imaginate. The textures and vivid colors turn this cake into a piece of pastry art!
individual cake
Baba
This cake is made up of crispy praline, almond mousse bavarois, baba au rum, orange passion fruit coulis, and whipped vanilla ganache — doesn't that just sound dreamy? With its fresh, artistic appearance, the Baba Cake is an innovative pastry, both inside and out.
Its delicate floral shape, gorgeous baked center, and creamy swirl on top make this dessert a pleasure to look at. Searching for an exceptional cake for your dessert menu? Then look no further than the Baba Cake.
The Tres Leches Caramel Cake is assembled so that all its textures are visible — the moist chocolate sponge, soft caramel, chocolate cream, and mascarpone Chantilly.
A tall chocolate sponge, generously soaked with milk syrup, is the main component of this cake. Its rich texture invites you to come and try it!
If you're on the hunt for a dessert that will please everyone at your party, be sure to prepare the marvelous Tres Leches Caramel Cake.
cake
The program, schedule and trial lessons may be changed at the tutor's discretion.
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Sign up and learn how to make a perfect Soft Caramel with Сhef Gregory Doyen!
Pecan cake
Cinnamon milk chocolate ganache
Dark chocolate ganache
TEXTURES:
LEARN HOW TO:
prepare a moist pecan cake
make a cinnamon milk chocolate ganache
prepare a dark chocolate ganache
make a milk chocolate glaze
Sweet shortcrust dough
Hazelnut cream
Lemon custard
Citrus coulis
Lemon curd
Light marshmallow
TEXTURES:
bake a sweet shortcrust dough
make a hazelnut cream
prepare a lemon custard
make a citrus coulis
prepare a lemon curd
make a light marshmallow
LEARN HOW TO:
Almond sponge
Strawberry coulis
Lychee coulis
Fresh lychee
Lychee mousse
Strawberry Inspiration coating
Pink chocolate glaze
Pink marshmallow
TEXTURES:
bake an almond sponge
make a strawberry coulis
prepare a lychee coulis
prepare a lychee mousse
make a Strawberry Inspiration coating
prepare a pink chocolate glaze
make a pink marshmallow
LEARN HOW TO:
Crispy praline
Red velvet sponge
Raspberry coulis
Fresh raspberries and morello cherries
Vanilla whipped ganache
Santarem chocolate coating
Red chocolate glaze
TEXTURES:
LEARN HOW TO:
make a crispy praline
make a red velvet sponge
prepare a raspberry coulis
prepare a vanilla whipped ganache
make a Santarem chocolate coating
make a red chocolate glaze
Crispy praline
Chocolate sponge
Coconut cream
Banana coulis
Milk chocolate mousse
TEXTURES:
LEARN HOW TO:
make a crispy praline
make a chocolate sponge
prepare a coconut cream
prepare a banana coulis
make a milk chocolate mousse
prepare a light marshmallow
make a dark chocolate coating
Crispy praline
Almond bavarian mousse
Baba au rum
Orange passion fruit coulis
Vanilla whipped ganache
TEXTURES:
make a crispy praline
make a Baba dough
prepare a Baba syrup
make an almond bavarian mousse bavarois
make an orange passion fruit coulis
LEARN HOW TO:
Chocolate sponge
Soft caramel
Chocolate cream
Mascarpone Chantilly cream
TEXTURES:
make a moist chocolate sponge
prepare a soft caramel
make a chocolate cream
prepare a mascarpone Chantilly cream
LEARN HOW TO:
Author and tutor of the Artistic Desserts course at the International Pastry Academy KICA
Hello everyone! My name is Gregory Doyen and I'm excited to invite you to my course "Artistic Desserts by Gregory Doyen". I'm a creative pastry chef and make special desserts for exclusive events and receptions.
For me, as a pastry professional, it's important to create commercially successful desserts. As a result, all my desserts meet three main criteria: a seductive and elegant look, delicious flavors, and a cost-effective production.
My cakes have been time tested and are easy to sell, as they are beloved childhood favorites. I have added my personal touch to the flavors in these cakes, and my artistic vision to their look.
I'm looking forward to seeing you on my course, "Artistic Desserts by Gregory Doyen"!
By purchasing our educational programs, you agree to our terms of use
• 7 online masterclasses • 7 detailed PDF recipes, each containing artistic pictures demonstrating the finished pastry and its cross section
• 8 weeks of instructors support
The course duration is 8 weeks.
• Watch online masterclasses and use course materials on any device at any time for 12 months
• The KICA pastry instructor gives feedback on each of your tasks and answers all your questions within 8 weeks since the beginning date of the course
• You shall receive a certificate of successful course completion in English
• To get your certificate, you need to submit all course tasks by the last day of the course. All task submissions need to be approved by the instructor. The course duration is 8 weeks.
• Audio: English • Subtitles: English
• 7 online masterclasses • 7 detailed PDF recipes, each containing artistic pictures demonstrating the finished pastry and its cross section. • 8 weeks of instructors support
The course duration is 8 weeks.
• Watch online masterclasses and use course materials on any device at any time for 12 months
• The KICA pastry instructor gives feedback on each of your tasks and answers all your questions within 8 weeks since the beginning date of the course
• You shall receive a certificate of successful course completion in English
• To get your certificate, you need tosubmit all course tasks by the last day of the course. All task submissions need to be approved by the instructor. The course duration is 8 weeks.
Receive verified recipes that guide you through the preparation process step by step. Chef Gregory will reveal to you his professional techniques and secrets for preparing modern pastry items
Learn to prepare cakes that are worthy of the best pastry showcases and celebrate unusual flavor combinations and original, modern pastry design
Learn how to prepare beautifully designed pastry products that are suitable for the most sophisticated of celebrations and will please even the most demanding of tasters
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Enjoy the Chef's charismatic approach to flavor design and the creation of his pastry products
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WHO IS THIS COURSE FOR
Pastry students
You want to learn about modern pastries and obtain foolproof techniques, guidance, and support from a professional instructor. You want to prove your skills with a certificate.
Pastry businesses
You're looking for elegant pastries that will enrich your menu with new flavors, increase sales, and attract new customers.
Pastry professionals
You want to learn about how Chef Gregory Doyen creates his pastries, taste his original dessert creations, and try out new recipes from his "Artistic Desserts" collection.
If the quality of the teaching materials or the format of the course do not meet your expectations, you can request a refund for the course payment.
Refunds are valid for online courses run by KICA Academy instructors from the date of purchase until the last day of instruction support on the course.
UNIQUE MONEY BACK GUARANTEE
100% refund if the course materials do not meet your expectations
GET A CERTIFICATE
PROVE YOUR QUALIFICATIONS: GET A CERTIFICATE OF SUCCESSFUL COURSE COMPLETION
TO GET A CERTIFICATE, YOU HAVE TO SEND ALL COURSE TASKS UNTIL THE LAST DAY OF THE COURSE. ALL TASKS HAVE TO BE APPROVED BY THE TUTOR
You receive a certificate of successful completion of the course in English
UNIQUE MONEY BACK GUARANTEE
A Unique money back guarantee is an extended guarantee that is valid upon request from the participant from the moment of purchasing the course until the last day of the course support by the Academy instructors.
A Unique Guarantee applies to cases where the quality of the training materials and / or the format of the training does not meet the expectations of the participant and / or does not suit the participant.
FREQUENTLY ASKED QUESTIONS
Check out the lists of tools and ingredients by following the links:
You can access the course materials immediately after payment using the email address that you provided us with when paying.
1. Support is provided for queries relating to the course made within 8 weeks of the course purchase date.
2. Questions should be asked in the designated forums, i.e. in the сomments under the course lessons. 3. Homework is only checked if you provide high-quality pictures of the product, where all the textures can be seen. Photos of the whole product and the cut are required. The product must not be frozen.
You will have access to the masterclasses and other course materials for 12 months from the first day of the course.
All materials will be stored in your personal account on the KICA learning platform.
All course participants have access to the learning platform where they can post their works, ask the instructor any questions, and exchange impressions and experiences with other students.
KICA's professional pastry instructors will answer all your questions during European business hours within two business days.
You can contact our technical support team in the event of any technical issues. Contact us: info@kica-online.com
Audio: English Subtitles: English
Check out the lists of tools and ingredients by following the links:
You can access the course materials immediately after payment using the email address that you provided us with when paying.
1. Support is provided for queries relating to the course made within 8 weeks of the course purchase date.
2. Questions should be asked in the designated forums, i.e. in the сomments under the course lessons. 3. Homework is only checked if you provide high-quality pictures of the product, where all the textures can be seen. Photos of the whole product and the cut are required. The product must not be frozen.
You will have access to the masterclasses and other course materials for 12 months from the first day of the course.
All materials will be stored in your personal account on the KICA learning platform.
All course participants have access to the learning platform where they can post their works, ask the instructor any questions, and exchange impressions and experiences with other students.
KICA's professional pastry instructors will answer all your questions during European business hours within two business days.
You can contact our technical support team in the event of any technical issues. Contact us: info@kica-online.com