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COURSE PROGRAM
-1-
PASTRY THEORY
AND LIVE SESSIONS
AND LIVE SESSIONS
Pastry theory e-book including 19 of the most important pastry topics. Chef Aleksandr Trofimenkov will answer all your pastry related questions
-2-
FIVE PRACTICAL MODULES
Modules on Tea cake, Tarts, Choux pastry, Cakes and Macarons.
23 pastries + 6 bonus recipes
23 pastries + 6 bonus recipes
-3-
DIPLOMA PROJECT
Make one of three pastries by world known pastry Chefs as your Diploma Project
-1-
PASTRY THEORY
AND LIVE SESSIONS
AND LIVE SESSIONS
Pastry theory e-book including 19 of the most important pastry topics. Chef Aleksandr Trofimenkov will answer all your pastry related questions
-2-
FIVE PRACTICAL MODULES
Modules on Tea cake, Tarts, Choux pastry, Cakes and Macarons.
23 pastries + 6 bonus recipes
23 pastries + 6 bonus recipes
-3-
DIPLOMA PROJECT
Make one of three pastries by world known pastry Chefs as your Diploma Project
MODULE 1
TEA CAKES
CITRUS
tea cake by Julien Boutonnet
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 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.
PISTACHIO
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.
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.
PECAN
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.
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.
CARROT
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
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
class
class
MODULE 2
TARTS
RED
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!
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!
HAZELNUT
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.
It attracts attention by glossy hazelnut glaze and well baked texture of shortcrust.
Hazelnut skin particles in the glaze make it look very delicious.
LEMON
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.
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.
CHOCOLATE
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.
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
class
class
MODULE 3
CHOUX PASTRY
CHOCOLATE ÉCLAIR
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!
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!
PARIS BREST
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.
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.
VANILLA & CARAMEL CHOUX
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.
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
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.
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
class
class
MODULE 4
CAKES
ROSY
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.
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.
LEMON
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.
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.
100% CHOCOLATE
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.
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.
DELICE
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.
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
class
class
COCONUT-CARAMEL
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.
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.
CHOCOLATE BLOCK
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 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 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.
AMOUR
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.
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.
PAVLOVA
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.
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
class
class
MODULE 5
MACARONS
YOUGURT MACARON
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.
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.
CHOCOLATE MACARON
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.
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.
HONEY MACARON
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.
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
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
LEARN HOW TO:
- Two-coloured shells based on French meringue
- Yougurt ganache
- Raspberry confit
TEXTURES:
- make macarons dough on French meringue
- prepare light vanilla yougurt ganache
- make bright raspberry confit
- pipe neat, even and uniform shape macaron
- bake filled macaron shells
- assamble macaron
LEARN HOW TO:
- French meringue based chocolate macaron shells
- Chocolate ganache
- Pecan praline
TEXTURES:
- make chocolate macarons dough on French meringue
- prepare silky chocolate ganache
- make spicy pecan praline
- pipe neat, even and uniform shape macaron
- bake filled macaron shells
- assamble macaron
LEARN HOW TO:
- French meringue based macaron shells
- Honey sponge
- Sour cream cream
TEXTURES:
- make macarons dough on French meringue
- bake fragrant honey sponge
- make light sour cream cream
- pipe neat, even and uniform shape macaron
- bake filled macaron shells
- assamble macaron
LEARN HOW TO:
LEARN TO MAKE ANY PASTRY
FROM THE BEST CHEFS ANY TIME, ANY PLACE
LEARN TO MAKE ANY PASTRY
FROM THE BEST CHEFS
ANY TIME, ANY PLACE
GET A 7-DAY FREE TRIAL
Register and learn from Chef Julien Boutonnet how to make a Spiced bread!
After registration you will receive an email within 15 minutes. Don't forget to check your Spam folder.
No credit card required for registration.
No credit card required for registration.
Why choose the Big Advanced Pastry Course?
You will learn from seven celebrity chefs discovering their tips and tricks
You will find out several chefs' different approaches when preparing pastry textures and products.
The course consists of foolproof recipes and professional techniques
You can use when making your own pastry creations.
Get the professional support of our KICA instructors
Instructors will answer every question you might have related to the cooking process and will provide you with detailed feedback on your products.
You will get a Diploma signed by all 7 celebrity chefs
After completing all the tasks in the course and the Diploma work, each participant receives a diploma.
COURSE MATERIALS
29 detailed PDF recipes that will stay with you forever
Personal account on KICA learning platform
KICA instructor support and feedback
29 high-quality online masterclasses
Check the List of tools and ingredients by following the link
Each week over the 17 week course, you will get access to 1-2 classes: detailed recipes and video tutorials.
If you successfully complete all the tasks included in the course and the Diploma project, you will receive the Diploma of Successful Completion of the Big Advanced Course Online.
If you successfully complete all the tasks included in the course and the Diploma project, you will receive the Diploma of Successful Completion of the Big Advanced Course Online.
Every week you will send your completed task to the instructor: photos of what you have prepared. The photos should be good quality and not taken against a black background.
Within 2 working days, a KICA pastry instructor will give you detailed feedback for each of your tasks.
TASK DELIVERY
SUBMISSION OF THE TASKS
FEEDBACK FROM INSTRUCTOR
1
2
3
WHAT IS THE LEARNING PROCESS?
The course involves 17 weeks of exciting work and productive communication with the tutor and other students
on the KICA learning platform
on the KICA learning platform
THE FLOW OF LEARNING
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 payment for the course.
Refunds are valid for online courses run by KICA Academy instructors from the date of purchase until the last day of the course support by the Academy instructors.
UNIQUE MONEY BACK GUARANTEE
100% refund if the course materials do not meet your expectations
GET A DIPLOMA
PROVE YOUR QUALIFICATIONS: GET A DIPLOMA OF A SUCCESSFUL COURSE COMPLETION WITH 7 CELEBRITY PASTRY CHEFS
TO GET A DIPLOMA, YOU HAVE TO SEND ALL COURSE TASKS BEFORE THE FINAL DAY OF THE COURSE, ALL TASKS HAVE TO BE APPROVED BY THE INSTRUCTOR
TO GET A DIPLOMA, YOU HAVE TO SEND ALL COURSE TASKS BEFORE THE FINAL DAY OF THE COURSE, ALL TASKS HAVE TO BE APPROVED BY THE INSTRUCTOR
You receive a diploma of successful completion of the course in English
TRAINING PACKAGE WITH ACADEMY INSTRUCTOR SUPPORT
By purchasing educational programs, you agree to the terms of use
E-book on Pastry theory — 19 of the most important pastry topics
• 17 online masterclasses
• 12 online bonus masterclasses
• 29 Detailed PDF recipes each containing artistic pictures demonstrating the finished pastry
and its cross section
• 17 online masterclasses
• 12 online bonus masterclasses
• 29 Detailed PDF recipes each containing artistic pictures demonstrating the finished pastry
and its cross section
• Watch online masterclasses and use course materials on any device
whenever it's convenient to you over a period of 12 months.
whenever it's convenient to you over a period of 12 months.
• The KICA pastry instructor will give you feedback on each of your tasks
during the course and will answer all your questions according to the course schedule.
during the course and will answer all your questions according to the course schedule.
You will receive a diploma of successful completion of the course in English.
Diploma work to choose from:
• Sunny Side Up - Gregory Doyen
• Choux Crown - Julien Boutonnet
• Tatin - Nicolas Boussin
Diploma work to choose from:
• Sunny Side Up - Gregory Doyen
• Choux Crown - Julien Boutonnet
• Tatin - Nicolas Boussin
• Voiceover: English
• Subtitles: English
• Subtitles: 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.
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.
STUDENT REVIEWS OF OUR COURSES:
FREQUENTLY ASKED QUESTIONS
You can access the course materials immediately after payment using
the email address that you provided us with when paying.
the email address that you provided us with when paying.
The duration of the course is 17 weeks. Every week you get access to 1-2 classes.
Each class of this online course includes:
1. A detailed PDF recipe. Each contains artistic pictures demonstrating the finished pastry
and its cut.
2. A detailed online masterclass for each recipe, as well as additional videos.
3. The KICA pastry instructor gives feedback to each of your tasks and answers all your questions.
4. Diploma. To get a Diploma, you have to submit all course tasks by the last day of the course.
All tasks have to be approved by the instructor.
5. The task is delivered weekly, however, you may submit it any time before the end of the course. All tasks have to be approved by the instructor. The course duration is 17 weeks.
Each Sunday, or earlier, you will send the completed task to the KICA instructor on the learning platform. This includes photos of the prepared textures.
The photos should be of a good quality and not be taken against a black background.
Each class of this online course includes:
1. A detailed PDF recipe. Each contains artistic pictures demonstrating the finished pastry
and its cut.
2. A detailed online masterclass for each recipe, as well as additional videos.
3. The KICA pastry instructor gives feedback to each of your tasks and answers all your questions.
4. Diploma. To get a Diploma, you have to submit all course tasks by the last day of the course.
All tasks have to be approved by the instructor.
5. The task is delivered weekly, however, you may submit it any time before the end of the course. All tasks have to be approved by the instructor. The course duration is 17 weeks.
Each Sunday, or earlier, you will send the completed task to the KICA instructor on the learning platform. This includes photos of the prepared textures.
The photos should be of a good quality and not be taken against a black background.
You will have access to the online masterclasses and other course materials for 12 months.
The countdown starts on the first day of the course.
All materials will be stored in your personal account on the KICA learning platform.
The countdown starts on the first day of the course.
All materials will be stored in your personal account on the KICA learning platform.
To join the course, you will need access to the Internet from a mobile device or a desktop computer.
Also, you will be able to get hold of the right tools and ingredients.
Also, you will be able to get hold of the right tools and ingredients.
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 about pastries and techniques during European business hours within 2 business days.
You can contact our technical support in the event of any technical issues.
Contact us: info@kica-online.com
ask the instructor any questions and exchange impressions and experiences with other students.
KICA's professional pastry instructors will answer all your questions about pastries and techniques during European business hours within 2 business days.
You can contact our technical support in the event of any technical issues.
Contact us: info@kica-online.com
Voiceover: English
Subtitles: English
Subtitles: English
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