BIG ADVANCED PASTRY COURSE

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tea cake Karim Bourgi

The shape of this cake is called «finger», because it is easy to hold with just your fingers, no need for a plate or fork. Finger shape makes people comfortable to eat such cake even on the go with their favorite morning coffee, for example.

For this cake Karim Bourgi combined unusual flavors: the freshness of grapefruit confit and rich pistachio taste in a few textures.

The Chef covered his cake with gourmand glaze and decorated it with cremeux, candied pistachio and pistachio streusel. Crunchy and creamy, it is tasty even before you have tried it.

tea cake by Gregory Doyen

The Pecan cake is easy to make pastry, which will please both – adults and kids with its delicious flavor. It will fit any celebration and bring lots of fun and joy.

The tasty ganache waves and the chocolate stars create volume and emphasize the uniqueness of the moment.
The cake texture is homogeneous, moist, and pleases the eye. The ganache textures complement the cake with creamy contrast and promise the fine chocolate aftertaste.

tea cake Julien Boutonnet

This Carrot cake looks bright and festive thanks to its circular shape and a billowing, rhythmic decoration. The orange colour gradient on the surface of the product makes it look even more appetising.

This pastry will please you with the texture of the cake. Apart from being soft and succulent, it is uniform, well-baked and has a nice colour.

Simple ingredients and techniques are brilliant for both the home and the business environment

Bonus
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tart by Antonio Bachour

The tart textures are gorgeous: moist almond cream, silky namelaka, blueberry jelly. The bright red shell creates an expressive contrast and evokes a desire to taste the dessert.

The Red Tart is decorated with raspberry confit hemisphere and fresh berries. They bring energy and life to the dessert and highlight a magnificent color of the tart shell.

Take the challenge and make this bright summer treat for your customers, guests or for yourself!

tart by Karim Bourgi

This tartlet is all about hazelnut: shortcrust, whipped ganache, sponge, gianduja and even the glaze - each recipe emphasizes hazelnut flavor.

It attracts attention by glossy hazelnut glaze and well baked texture of shortcrust.

Hazelnut skin particles in the glaze make it look very delicious.

tart by Gregory Doyen

This Lemon tart is easy to recognize by its amazing arty pick. It looks pretentious and charismatic. A real gentleman among the tarts.

Only two textures are visible – baked base and white marshmallow but together they will create extra elegant look.

In the cut of the tart we can admire the impressive contrast of tasty colors: lemon cream, lemon custard, citrus coulis, baked.

tart by Antonio Bachour

This tart is for true connoisseurs of chocolate. A combination of rich chocolate financier, chocolate shortcrust, caramel, chocolate cremeux and whipped ganache that make up a delicious treat will please even the most demanding tasters.

Apart from the textures, the chef shared with you a technique to dress up the tart elegantly without using a silicone mold.

Make this gorgeous tart to delight your chocolate lovers and discover the flavors of fine milk chocolate in different scrumptious textures.

Bonus
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by Karim Bourgi

In these chocolate éclairs Karim Bourgi combined classic choux pastry with chocolate cream, chocolate glaze and crunchy layer.

These éclairs are moderately sweet with rich chocolate flavor. Karim Bourgi covered them with shiny Caraibe dark chocolate glaze without gelatine and filled them in with a dark chocolate crèmeux.

They catch the eye by their shiny surface and perfect classic shape. Make these éclairs and enjoy fine chocolate flavors!

choux pastry by Antonio Bachour

Usually this pastry is made in a round "wheel" shape in honor of the famous Paris-Brest cycle race.

For this Paris-Brest pastry, the chef baked the choux base in a tube shape using a special technique and filled in the ready choux tube with hazelnut praline, light cremeux and nice chocolate ganache.

The Paris-Brest is topped off with a swirl of whipped ganache and thin chocolate sticks. It looks elegant and original.

by Nicolas Lambert

This is a classic puff pastry presented in a modern and elegant manner. Chef Nicolas Lambert will show you how to make a classic puff pastry covered in krakelen.

The pastries have a delicious caramel cream filling and are decorated with a curl of vanilla cream, which is filled with praline. Delicious, attractive and seductive, these textures will please even the most esteemed pastry enthusiasts.

choux pastry by Nicolas Boussin

Floraison has a beautiful rounded flower shape with clearly defined petals.

All textures are visible: choux pastry dough with a crispy coating of nuts and pearl sugar, cream and praline.

The classic choux pastry dough in this recipe is piped in a special way using a shortcrust pastry base. This will make the pastry more stable and easier to work with.

Bonus
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cake by Gregory Doyen

The Rosy is a three-tiered individual cake. This chic Pink Cake consists of of almond sponge, strawberry and lychee coulis, fresh lychee and mousseux lychee, and pink marshmallow.

The cut looks impressive. Each tier seduces with its own charm promising a fascinating taste experience. The chocolate pearls and dried Verbena flower look fresh and unique.

The delicate taste of lychee with strawberries is very pleasant. The cake is balanced, with natural lychee sweetness.

cake by Dinara Kasko

For these cakes, the chef combined lemon mousse with mint ganache, lemon crémeux, lemon zest sponge cake and shortbread.

Using this cake as an example, Dinara Kasko will show you how to make a handmade mold yourself. The chef will teach you how to make a lemon-shaped mold from silicone, agar-agar or gelatin. By doing this, or using a ready-made factory mold, you will learn how to create cakes in any shape you want.

cake by Nicolas Lambert

It's all about rich and deep chocolate taste! Simple and clear textures, combined in such a way as to cause admiration and delight.

To reveal the taste of chocolate, Chef Nicolas Lambert uses several contrasting textures - crispy and soft: sponge, cream, whipped ganache, glaze, sauce.

Crispy chocolate sides will protect pastry from drying and chapping. This glaze is a practical production solution. Uncomplicated decor, very modern and striking appearance.

cake by Antonio Bachour

First, this bright dessert will seduce you with its colors and textures. And then, it will delight you with its fresh creamy and fruity flavors.

You can feel the flavors even without tasting it. Each layer of the individual cake speaks for itself: delicate almond sponge, mango jelly, lemon cream and rum whipped ganache make this dessert a real delice.

To make the Delice look bright and appealing, chef Antonio Bachur topped it off with thin chocolate décor, mango jelly and crunchy crumble.

Bonus
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cake by Nicolas Lambert

With its unusual shape, this cake looks futuristic and, at the same time, very appetizing and attractive due to its coconut and caramel decoration, which is beautifully presented on light, airy cream.

Chef Nicolas Lambert uses a special recipe for the meringue, using xanthan for the base of the cake. The texture of this meringue is designed to allow you to work with it for a long time, so that you can easily form it into the desired shape and it maintains its appearance for longer.

cake by Dinara Kasko

This cake is very rich in chocolate and its block shape emphasizes the saturation and density of its chocolate textures.

The mold for Chocolate Block cake is very special, it was 1^st Dinara Kasko commercial hand-made mold. It rose very high in demand all over the world in a short period of time.

This Block shape broke the usual cake concept by its strictness, geometry, laconicism and aggression.

cake by Gregory Doyen

The cake is heart-shaped with artistic chocolate decoration on top. Its bright color, perfect shape and shiny velour coating are definitely eye-catching. The sophistication of neat layers and exquisite textures of the cut look very distinct.

This cake has a red velvet biscuit and vanilla cream with bright berry flavors and crunchy pralines. It's creamy, fresh and mouth-watering cake with a slight sourness of berries and crunchy notes of praline.

cake by Nicolas Boussin

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.

The cake is decorated with a pattern of Chantilly cream with mascarpone: it brings volume, lightness and demonstrates that this dessert is a unique handwork.

Bonus
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by Oleksandr Trofimenkov

Two-coloured shells on French meringue, silky ganache based on yougurt will delight you with an exceptional texture and delisious taste.

You will get a satisfaction not only of a taste, but of a process as well.

To provide the center of the macaron with an attractive shine and contrast to the ganache taste, we will add the raspberry confit to it.

by Oleksandr Trofimenkov

Chocolate macarons based on French meringue have a nice, less sweet taste thanks to red cocoa and bitter dark chocolate presence in the recipe.

We will prepare pecan praline with luxurious texture and silky chocolate ganache. The combination of chocolate and spicy nutty taste makes the macaron taste unforgettable.

If you like Chocolate, this macaron will become your favorite.

by Oleksandr Trofimenkov

This macarons contains the elements of classic honey cake Medovik: juisy honey sponge and creamy sour cream cream.
With its soft, juicy flavors, this macaron has a wonderfully delicate aroma and honey aftertaste.

The creamy, honey flavors and the perfect balance of honey sponge and cream are also a true delight.
Delicious, attractive and seductive, these well-baked textures will charm all who try them.

Bonus
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