LIMITED TIME OFFER: DEСEMBER 20-23
Christmas Bundle
Learn how to make iconic pastries with World Best Chefs: Antonio Bachour, Karim Bourgi, Nicolas Boussin, Dinara Kasko, Nicolas Lambert, Oleksandr Trofimenkov and Gregory Doyen
7 PREMIUM CLASSES BY WORLD BEST CHEFS FOR ONLY $49 !
access to video classes
12 MONTHS
12 MONTHS
7 PREMIUM MASTERCLASSES ON OFFER:
Pearl Mousse Cake
892
The shape of this cake is very dynamic and is beautiful to look at. The pearls come in different sizes, creating a pleasant rhythm and attracting the eye.
The prominent flavor in this cake is peach. The chef will show you how to prepare a peach mousse and peach compote, and complement them with a vanilla crémeux, a tall sponge and a crunchy layer
The prominent flavor in this cake is peach. The chef will show you how to prepare a peach mousse and peach compote, and complement them with a vanilla crémeux, a tall sponge and a crunchy layer
⭐ 5.0
by Dinara Kasko
by Karim Bourgi
⭐ 4.9
Try this recipe if you love the flavor of Tiramisu but are looking for a more sophisticated pastry. This cake is moist and creamy with a rich coffee flavor and a tasty crunchy note.
This cake is made very special by the rhythmic lines of sponge and cream complemented by the white center of Mascarpone whipped ganache.
This cake is made very special by the rhythmic lines of sponge and cream complemented by the white center of Mascarpone whipped ganache.
749
Tiramisu Cake Roll
by Nicolas Lambert
⭐ 5.0
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.
Make this magnificent cake and impress everyone with its appearance and taste!
Make this magnificent cake and impress everyone with its appearance and taste!
429
Coconut Caramel and Lime Cake
by Gregory Doyen
⭐ 5.0
This heart-shaped cake stuns with its artistic chocolate decoration. Its bright color, beautiful form, and shiny velour make this dessert wonderfully eye-catching.
This cake boasts neat layers and sophisticated textures to make an exquisite cut.
This cake boasts neat layers and sophisticated textures to make an exquisite cut.
486
Amour Cake
Pina Colada
834
This elegant and neat bûche with a bright and balanced taste of the Piña Colada cocktail by Nicolas Boussin will become a luxurious attraction of the festive table.
The bûche is decorated with a dynamic wave of Chantilly cream with mascarpone, white chocolate fans, coconut curls and lime zest.
The bûche is decorated with a dynamic wave of Chantilly cream with mascarpone, white chocolate fans, coconut curls and lime zest.
⭐ 5.0
by Nicolas Boussin
by Antonio Bachour
⭐ 5.0
The textures in this tart are incredible: moist almond cream, silky namelaka, blueberry jelly. The bright red shell creates an expressive contrast and will invite you to taste the dessert.
The Red Tart is decorated with a raspberry confit hemisphere and fresh berries.
The Red Tart is decorated with a raspberry confit hemisphere and fresh berries.
972
Red Tart
Chocolate cake Feuille D'automne
859
Feuille d'automne - our very chocolate cake under remarquable french chocolate design. Chocolate mousse, and chocolate sponge and chocolate crunchy layer.
What you can do more for the taste is to use fine chocolate with pronounced taste.
What you can do more for the taste is to use fine chocolate with pronounced taste.
⭐ 4.8
by Oleksandr Trofimenkov
00 : 22 : 22 : 22
Hours
Min
Sec
Days
THIS OFFER EXPIRES IN:
By purchasing educational classes, you agree to the terms of use
49$
- Moelleux sponge
- Peach mousse
- Vanilla crémeux
- Peach compote
- Crunchy layer
TEXTURES
- make a tall Moelleux sponge
- prepare a delicate and airy peach mousse
- make a tender vanilla crémeux
- prepare a bright peach compote
- make a crunchy layer
- fill in the mold and obtain the right mousse texture
- assemble and spray the cake
LEARN HOW TO:
- Viennese sponge
- Coffee soaking syrup
- Dulcey coffee cremeux
- Coffee streusel
- Whipped mascarpone ganache
- Crunchy layer
- Neutral mirror glaze
TEXTURES
- bake thin and flexible Viennese sponge
- prepare a smooth and stable Dulcey coffee cremeux
- make and bake coffee streusel
- prepare a crunchy layer
- make whipped Mascarpone ganache
- assemble all these textures into an accurate buche
- cover buche with nappage and decorate with Mascarpone whipped ganache
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:
- Crispy praline
- Red velvet sponge
- Raspberry coulis
- Fresh raspberries and morello cherries
- Vanilla whipped ganache
- Santarem chocolate coating
- Red chocolate glaze
TEXTURES
- make a crispy praline
- make a red velvet sponge
- prepare a raspberry coulis
- prepare a vanilla whipped ganache
- make a Santarem chocolate coating
- make a red chocolate glaze
LEARN HOW TO:
- Buttery yeast dough for brioche in an old-fashioned manner
- Almond paste cubes with candied fruit
- Icing "macaronade"
TEXTURES
- make buttery dough for brioche
- make almond paste cubes with candied fruit
- assemble a neat pastry
- decorate the brioche royale in an old-fashioned manner
LEARN HOW TO:
- Red shortcrust
- Almond cream
- White chocolate namelaka
- Blueberry jelly
- Raspberry confit
TEXTURES
- make a well-baked red shortcrust with a rich, appetizing 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:
- Chocolate sponge
- Almond crumble
- Crunchy layer
- Chocolate mousse
TEXTURES
- bake thin honey sponges
- prepare stewed pears with saffron
- make a delicious gorgonzola frosting
- prepare a stable and bright cheese and pine nut filling
- make a smooth cream cheese buttercream
- assemble and stabilize the cake
- decorate the cake with pine nuts and pears
LEARN HOW TO:
MASTERCLASSES CHEFS:
STUDENT REVIEWS OF OUR CLASSES
FREQUENTLY ASKED QUESTIONS
You will have access to the video masterclasses and other training materials for 12 months.
The countdown starts on the first day after payment.
All materials will be stored in your personal account on the KICA learning platform.
The countdown starts on the first day after payment.
All materials will be stored in your personal account on the KICA learning platform.
To get access to the online masterclasses, you will need access to the internet from a mobile
device or a desktop computer. You should also prepare the right tools and ingredients using
the lists in the classes. Then, create a personal account on the KICA learning platform:
Create a personal account on the KICA learning platform
device or a desktop computer. You should also prepare the right tools and ingredients using
the lists in the classes. Then, create a personal account on the KICA learning platform:
Create a personal account on the KICA learning platform
You can access the course materials immediately after payment using the email address
that you specified when paying.
that you specified when paying.
You can contact our technical support in the event of any technical issues.
Contact us: info@kica-online.com
Contact us: info@kica-online.com
- Voiceover: English
- Subtitles: Englis
You will have access to the video
masterclasses and other training
materials for 12 months.
The countdown starts
on the first day after payment.
All materials will be stored in your
personal account on the KICA
learning platform.
masterclasses and other training
materials for 12 months.
The countdown starts
on the first day after payment.
All materials will be stored in your
personal account on the KICA
learning platform.
To get access to the online masterclasses,
you will need access to the internet from
a mobile device or a desktop computer.
You should also prepare the right tools
and ingredients using the lists in the
classes. Then, create a personal account
on the KICA learning platform:
Create a personal account
on the KICA learning platform
you will need access to the internet from
a mobile device or a desktop computer.
You should also prepare the right tools
and ingredients using the lists in the
classes. Then, create a personal account
on the KICA learning platform:
Create a personal account
on the KICA learning platform
You can contact our technical support
in the event of any technical issues.
Contact us: info@kica-online.com
in the event of any technical issues.
Contact us: info@kica-online.com
- Voiceover: English
- Subtitles: English
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UKRAINE
BC PROTASOV
2/1 N. GRINCHENKO ST. KYIV
BC PROTASOV
2/1 N. GRINCHENKO ST. KYIV
