Both adults and children will love a dessert that combines baked and light fruity textures.
The Citrus cake is saturated with moisture and flavour thanks to the syrup that it has been soaked in. It is soft, spongy, uniform and well-baked.
The cake is baked in a long and elegant shape so that it is more sophisticated to serve. Chef complemented the cake with a citrus marmalade to add bright fruity flavour to it and decorate the cake beautifully.
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.
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.
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
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!
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.
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!
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.
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.
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.
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.
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.
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.
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.
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.
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 1st 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.
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.
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.
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.
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 class
the program and schedule may be changed by the tutor's decision
Sponge
Citrus marmalade
Syrup for soaking the sponge
Chocolate décor
TEXTURES:
LEARN HOW TO:
make a soft and fragrant sponge
prepare a bright citrus marmalade
make a syrup for soaking the sponge
prepare a chocolate décor
Pistachio moist sponge
Pistachio whipped cremeux
Pistachio streusel
Grapefruit confit
Candied pistachio
Crunchy pistachio
Pistachio chocolate gourmand glaze
TEXTURES:
prepare moist Pistachio Sponge
prepare Pistachio Whipped Cremeux
make Pistachio Streusel
make fresh and expressive grapefruit confit
prepare candied Pistachio
prepare Crunchy Pistachio layer
assemble and decorate the cake
LEARN HOW TO:
Pecan cake
Cinnamon milk ganache
Dark chocolate ganache
Milk chocolate coating
TEXTURES:
LEARN HOW TO:
prepare a moist pecan cake
make cinnamon milk ganache
prepare dark chocolate ganache
make milk chocolate coating
Carrot cake
Calamansi meringue
Neutral glaze
TEXTURES:
LEARN HOW TO:
bake a soft and succulent carrot cake
make a calamansi meringue
make a neutral glaze
decorate the cake with a bright necklace of calamansi meringue
Red sablé shells
Almond cream
White chocolate namelaka
Blueberry jelly
Raspberry confit
TEXTURES:
make a well-baked red sablé shell with rich tasty color
prepare the almond cream
prepare the creamy white chocolate namelaka
make the bright blueberry jelly
make the delicious raspberry confit
decorate the tart with raspberry confit hemisphere and fresh berries
LEARN HOW TO:
Hazelnut shortcrust
Hazelnut tender sponge
Hazelnut whipped ganache
Hazelnut gianduja ganache
Candied hazelnut
Hazelnut praline glaze
TEXTURES:
form and bake a perfect shortcrust shell
cover a shortcrust shell with egg wash
make a tender and stable Whipped Ganache
assemble the tartlet with the perfectly even layers
make a sponge cake with hazelnut that has rich and pleasant taste
make hazelnut praline glaze with hazelnut particles
decorate the tartlet with nuts and nut skin
LEARN HOW TO:
Sweet dough
Hazelnuts cream
Lemon custard cream
Citrus coulis
Lemon cream
Light Marshmallow
TEXTURES:
bake sweet dough
make hazelnuts cream
prepare lemon custard cream
make the citrus coulis
prepare lemon cream
make light Marshmallow
LEARN HOW TO:
Chocolate financier
Chocolate shortcrust
Caramel
Chocolate cremeux
Whipped ganache
TEXTURES:
make a rich chocolate financier
prepare a well-baked chocolate shortcrust
make the soft caramel
prepare the delicious chocolate cremeux
make the tender whipped ganache
assemble all these textures into an accurate tart
dress up the tart elegantly without using a silicone mold
LEARN HOW TO:
Classic choux dough
Chocolate cremeux
Crunchy layer
Shiny Caraibe dark chocolate glaze without gelatine
Chocolate décor for eclairs
TEXTURES:
make a classic choux dough
bake a smooth, beautiful eclairs without cracks
make a smooth Chocolate Cremeux
make crunchy layer
prepare a stable and shiny Chocolate Glaze
fill in the eclairs with cremeux and crunchy layer
make a chocolate décor for eclairs
glaze and decorate the eclairs
LEARN HOW TO:
Choux paste
Hazelnut praline
Cremeux
Chocolate whipped ganache
Chocolate décor
TEXTURES:
form and bake a perfect choux pastry in a tube shape using a special technique
make the rich hazelnut praline
prepare the cremeux
make the delicious chocolate whipped ganache
assemble the original tube-shaped individual cake
decorate the pastry with a swirl of whipped ganache and thin chocolate sticks
LEARN HOW TO:
Choux
Craquelin coating
Vanilla cream
Caramel cream
Caramelized pecans
Praline
TEXTURES:
make a crispy, well-baked choux
prepare a crunchy craquelin coating
make a light vanilla cream
prepare a silky caramel cream
caramelize pecans
make a rich praline
fill the choux with caramel cream
pipe the vanilla cream in an elegant swirl
decorate the choux with vanilla cream, praline and caramelized pecans
LEARN HOW TO:
Choux pastry dough
Breton shortbread crust
Sugar-almond sprinkle
Custard
Paris-Brest cream
Praline
TEXTURES:
make classic choux pastry dough
make Breton shortbread crust for the base of the pastry
form a flower of choux pastry on a shortbread crust base
make custard
make Paris-Brest cream
make praline in an old-fashioned manner
make sugar-almond sprinkle for decoration
assemble the pastry and decorate their surface with sugar and almond sprinkle
LEARN HOW TO:
Almond sponge
Strawberry coulis
Lychee coulis
Fresh lychee
Mousseux lychee
Coating strawberry inspiration
Pink chocolate glaze
Pink marshmallows
TEXTURES:
bake almond sponge cake
make strawberry coulis
prepare lychee coulis
make fresh lychee
prepare mousseux lychee
make coating strawberry inspiration
prepare pink chocolate glaze
make pink marshmallows
LEARN HOW TO:
Lemon zest sponge
Shortbread
Lemon mousse
Mint ganache
Lemon crémeux
TEXTURES:
prepare a tender lemon zest sponge
make a delicious shortbread
prepare an airy lemon mousse
make a ganache with refreshing mint notes
prepare a crémeux that will make the taste tender and saturated with lemon
assemble the cake in the Lemon mold
coat the cake with velour mixture
LEARN HOW TO:
Chocolate gluten free sponge
Crunchy hazelnuts
Hazelnut praline and hazelnut paste
Feuilletine
Creamy dark chocolate
Milk chocolate chantilly
Dark chocolate and cocoa nibs coating
Caramelize cocoa nibs
Dark chocolate sauce and glaze
Chocolate décor
TEXTURES:
make a rich chocolate gluten free sponge
prepare a crunchy hazelnuts
make the delightfull hazelnut textures: praline and paste prepare the feuilletine
make the creamy dark chocolate
make milk chocolate chantilly
assemble all these textures into an accurate pastry
coat the pastry with dark chocolate and cocoa nibs coating
dress up the pastry elegantly with dark chocolate sauce, glaze and chocolate decor
LEARN HOW TO:
Almond sponge
Almond crumble
Rum whipped ganache
Lemon cream
Mango jelly
Chocolate décor
TEXTURES:
make a tender almond sponge
prepare the almond crumble
make the exotic rum whipped ganache
make the light and fresh lemon cream
make the bright mango jelly
decorate the pastry with chocolate décor, mango jelly and crunchy crumble
LEARN HOW TO:
Capucine cocоnut sponge
Сoconut meringue
Coconut cream
Caramel mousse with lime
Liquid caramel
TEXTURES:
make a light and tender capucine cocоnut sponge
prepare a coconut meringue using xanthan
make an exceedingly delicious coconut cream
prepare a caramel mousse with lime
make a liquid caramel
assemble all these textures into a magnificent cake
decorate the cake with caramel, coconut flakes and lime zest
LEARN HOW TO:
Chocolate Sponge
Crispy layer
Сaramel & Сhocolate Cremeux
chocolate mousse Biskelia
chocolate mousse Alpaco
Velour covering
Red mirror glaze
TEXTURES:
make airy Biskelia and Alpaco chocolate mousses
prepare delicious chocolate sponge
make the crunchy layer that is not so visible but it makes the overall taste of the cake expressive
prepare cremeux that will make the taste tender and saturated with chocolate
assamble the cake in the Chocolate Block mold
cover the cake with dramatic contrast of covering textures – matte black and glossy red
LEARN HOW TO:
Crispy praline
Red velvet sponge
Raspberry coulis
Fresh raspberry and morello cherry
Vanilla whipped ganache
Santerem chocolate coating
Red chocolate glaze
TEXTURES:
make crispy praline
make a red velvet sponge
prepare raspberry coulis
prepare fresh raspberry and morello cherry
prepare vanilla whipped ganache
make santerem chocolate coating
make red chocolate glaze
LEARN HOW TO:
Meringue
Lychee cremeux
Blackberry and raspberry compote
Vanilla cream
Berry coolie
TEXTURES:
make meringue
bake the even meringue without cracks
make smooth lychee cremeux
make blackberry and raspberry compote
make delicate vanilla cream
make berry coolie
assemble the cake and decorate it with fresh berries and cream