THANKS FOR SIGNING UP FOR THE OPEN CLASS ON CHOCOLATE GLUTEN-FREE SPONGE!
You'll receive an email with the details of the open class.
We look forward to seeing you there!
We look forward to seeing you there!
Get the link to the free master class via Whatsapp - click here
Learn how to make stunning cakes by Karim Bourgi: Caramelo, Coin, Tiramisu!
TODAY'S SPECIAL OFFER -50%!
E-BOOK CONTENTS
The Caramelo
914
Learn to make:
○ Caramel mirror glaze
○ Soft caramel sponge
○ Crunchy layer
○ Soft caramel
○ Pâté à bombe
○ Caramel base for mousse
○ Vanilla caramel mousse
○ Namelaka dulcey cream
○ Caramel mirror glaze
○ Soft caramel sponge
○ Crunchy layer
○ Soft caramel
○ Pâté à bombe
○ Caramel base for mousse
○ Vanilla caramel mousse
○ Namelaka dulcey cream
⭐ 5.0
by Karim Bourgi
The Coin
831
Learn to make:
○ Caramel mirror glaze
○ Hazelnut sponge
○ Caramelized hazelnuts
○ Crumble
○ Crunchy hazelnut layer
○ Crème Anglaise
○ Dulcey cream
○ Almond and hazelnut praline
○ Caramel mirror glaze
○ Hazelnut sponge
○ Caramelized hazelnuts
○ Crumble
○ Crunchy hazelnut layer
○ Crème Anglaise
○ Dulcey cream
○ Almond and hazelnut praline
⭐ 5.0
by Karim Bourgi
The Tiramisu
762
Learn to make:
○ Chantilly cream
○ Crunchy coffee layer
○ Chocolate sponge
○ Marsala punch
○ Custard
○ Milk chocolate coffee crémeaux
○ Soft coffee caramel
○ Coffee Mascarpone mousse
○ Chantilly cream
○ Crunchy coffee layer
○ Chocolate sponge
○ Marsala punch
○ Custard
○ Milk chocolate coffee crémeaux
○ Soft coffee caramel
○ Coffee Mascarpone mousse
⭐ 5.0
by Karim Bourgi