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THE BEST DESSERTS BY NICOLAS BOUSSIN
PRACTICAL ONLINE COURSE

The best desserts
by Nicolas Boussin

+BONUS
Learn how to make three elegant pastries by Nicolas Boussin: Tatin bouche, Fraisier Iconique and Pavlova cakes

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Trial lesson on chocolate fans for decor by Nicolas Boussin

COURSE PROGRAM

Tatin

The first thing that will catch your eye is this dessert's cylindrical shape and its stunning surface of transparent, caramelized apples.

Joconde sponge and mascarpone cream decorate the center of the pastry and stunningly complement the taste of caramelized apples.

There is a crunchy buckwheat flour layer at the base of this Tatin bûche that creates a pleasant aftertaste.

Make Nicolas Boussin's Tatin and you'll enjoy the results and its elegant new design!
bûche
Tatin buche

Fraisier Icônique

Fraisier Iconique by Nicolas Boussin combines bright strawberry and wild strawberry compote, chiffon sponge and mascarpone mousse.

The strawberry and wild strawberry compote make up the bright center of the cake, framed by a delicate and creamy mascarpone mousse.

Light, fluffy and supple chiffon sponge will decorate the Fraisier with its texture and charming color.

Make this version of Fraisier cake and fall in love with its elegant look and flavor!
cake
Fraisier cake

Pavlova

A modern and sophisticated version of the world famous dessert by Nicolas Boussin will delight you with its light taste and elegant look.

In addition to Chantilly cream, the chef will prepare a lychee cream that has a very delicate and smooth texture. Intense and bright raspberry and blueberry compote accentuate the berries in the dessert.

The cake is decorated with mascarpone to look like Chantilly cream which adds volume, lightness and shows off this dessert's uniqueness.
cake
Pavlova cake
The program and schedule may be changed at the tutor's discretion.
  • Joconde sponge
  • Mascarpone cream
  • Vanilla cream
  • Apples à la Tatin
  • Buckwheat crumble
CAKE TEXTURES:
  • make tender Joconde sponge
  • make vanilla cream
  • make mascarpone cream for decoration
  • prepare apples
  • make buckwheat crumble for the bûche base
  • assemble an elegant and even bûche
  • cover the bûche with the nappage
  • decorate the bûche with cream and vanilla pods
LEARN HOW TO:
  • Chiffon sponge
  • Strawberry and wild strawberry compote
  • Mascarpone mousse
  • Mascarpone cream
CAKE TEXTURES:
LEARN HOW TO:
  • make a light, fluffy and pliable chiffon sponge
  • make bright strawberry and wild strawberry compote
  • make delicious easy-to-use mascarpone cream
  • assemble and decorate the cake with chocolate
  • Meringue
  • Lychee crémeux
  • Blackberry and raspberry compote
  • Vanilla cream
  • Berry coulis
CAKE TEXTURES:
  • make perfect meringue
  • bake the even meringue without cracks
  • prepare smooth lychee crémeux
  • make blackberry and raspberry compote
  • prepare delicate vanilla cream
  • make bright berry coulis
  • assemble the cake and decorate it with fresh berries and cream
LEARN HOW TO:
Pastry Chef, Champion of France, MOF
In 1994, at the age of 29, Nicolas Boussin became the Champion of France in the Pastry on a plate category. In 2000, Nicolas was awarded the MOF - Meilleur Ouvrier de France.

Since 2003, Chef has been working as a judge at the World Pastry Cup. Nicolas worked as a brand Chef with Grand Marnier for 11 years.

Chef Boussin has devoted the last 40 years of his life to his passion: pastry. He has 18 years of active work experience as a chef, managing various teams. At the age of 32, Nicolas became the leader of a large team of 20 pastry chefs at La Grande Épicerie de Paris, one of the most fashionable stores in Paris. For La Grande Épicerie, Nicolas has created an entire collection of designer pastries for sale.

Nicolas has given many masterclasses in pastry. The chef is constantly learning something new and loves to share his experience and knowledge with young chefs and students.

NICOLAS BOUSSIN

Chef Nicolas Boussin

Advantages of the course

Boost your pastry skills
using our premium online masterclasses!
Be in control of your schedule
Assemble and decorate neat and beautiful pastries using professional tips
Practice in your own kitchen, adapting the techniques to fit your needs
The cooking process is quick and easy to understand: watch the Chef in action and go over every detail as many times as you need
Throughout the video, the Chef will give you lots of professional tips and tricks that you can practise

WHO IS THIS COURSE FOR

Pastry students
looking to make modern pastries

You want foolproof recipes, techniques, guidance and support from a professional instructor. You want to prove your skills with a certificate.

Coffee shop,
pastry shop
or home bakery owners

You are looking for fancy pastries that will enrich your menu with new flavors, increase sales and attract new customers.

Pastry professionals
interested in NICOLAS BOUSSIN's
pastry concept

You want to find out how Chef creates his pastries, taste his original desserts and learn new recipes from his "The Best Desserts by Nicolas Boussin" collection.

LEARNING OUTCOMES

02
Use this course's foolproof recipes and techniques to boost your pastry business

03
Learn how to make chiffon sponge, lychee cremeux, apples à la Tatin and many more interesting textures
04
Learn how to assemble and decorate modern pastries created for gourmet restaurants and esteemed pastry boutiques
Master 3 modern legendary pastries created by Champion Chef Nicolas Boussin and discover his techniques and methods
01

COURSE MATERIALS

Millefeuille tart by Julien Boutonnet recipe
3 detailed PDF recipes to keep forever
Personal account on the KICA learning platform
KICA instructor support and feedback
3 online masterclasses
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 YOUR CERTIFICATE, YOU NEED TO SEND IN ALL COURSE TASKS BY THE LAST COURSE DAY. ALL TASK SUBMISSIONS NEED TO BE APPROVED BY THE INSTRUCTOR.
    CERTIFICATE
    You will receive a certificate of successful course completion in English

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