FESTIVE DESSERTS
BY NICOLAS BOUSSIN
PRACTICAL ON DEMAND COURSE
169 USD
SPECIAL OFFER
Enjoy an exquisite collection of classic pastries made with a modern twist by the champion of France Nicolas Boussin.
NICOLAS BOUSSIN ABOUT THIS COURSE
COURSE PROGRAM
Piña colada
bûche
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.
It consists of a juicy almond sponge, compote of pineapple, poached with ginger and lime, exotic fruit cream with an extraordinary smooth and silky texture, and light coconut mousse.
The bûche is decorated with a dynamic wave of Chantilly cream with mascarpone, white chocolate fans, coconut curls and lime zest - everything that reveals the taste of the cake.
It consists of a juicy almond sponge, compote of pineapple, poached with ginger and lime, exotic fruit cream with an extraordinary smooth and silky texture, and light coconut mousse.
The bûche is decorated with a dynamic wave of Chantilly cream with mascarpone, white chocolate fans, coconut curls and lime zest - everything that reveals the taste of the cake.
cake
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. A raspberry and blueberry compote with an intense taste and bright color serve as a bright berry accent of the dessert.
To achieve the perfect cake shape, Nicolas will show you a special meringue technique that will create rhythmic waves on its surface.
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. A raspberry and blueberry compote with an intense taste and bright color serve as a bright berry accent of the dessert.
To achieve the perfect cake shape, Nicolas will show you a special meringue technique that will create rhythmic waves on its surface.
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.
Pavlova
Fraisier Icônique
cake
Fraisier Iconique by Nicolas Boussin combines bright strawberry and wild strawberry compote, chiffon sponge and mascarpone mousse.
The strawberry and wild strawberry compote will become a bright center of the cake, framed by a delicate and creamy mascarpone mousse.
Light, fluffy and pliable chiffon sponge will decorate the Fraisier with its texture and adorable color.
Make this version of Fraisier cake and enjoy its elegant look and flavor!
The strawberry and wild strawberry compote will become a bright center of the cake, framed by a delicate and creamy mascarpone mousse.
Light, fluffy and pliable chiffon sponge will decorate the Fraisier with its texture and adorable color.
Make this version of Fraisier cake and enjoy its elegant look and flavor!
Tiramisu
cake
You will be impressed by the look and rich classic flavor of a modern and elegant cake-shaped version of Tiramisu by Nicolas Boussin.
The silky and delicate mascarpone cream will be complemented by the bright taste of soft coffee caramel and the contrasting texture of the shortbread crust - perfectly balanced for the cake base.
The recipe of this cake will help you to learn how to make Ladyfingers - very light, airy and perfectly absorbing any syrup.
To highlight the textured surface of the cake and enhance the coffee flavor, the chef covers the cake with a thin layer of transparent coffee glaze.
The silky and delicate mascarpone cream will be complemented by the bright taste of soft coffee caramel and the contrasting texture of the shortbread crust - perfectly balanced for the cake base.
The recipe of this cake will help you to learn how to make Ladyfingers - very light, airy and perfectly absorbing any syrup.
To highlight the textured surface of the cake and enhance the coffee flavor, the chef covers the cake with a thin layer of transparent coffee glaze.
Dijon
gâteau
The cake consists of thin layers of various textures that complement each other and form a harmonious pastry.
Rhythmic stripes on the sponge surface follow the cut pattern of the cake. Natural colors attract attention and evoke associations with the bright taste of Dijon black currant.
The pastry is perfectly balanced in flavor and texture. It is a perfect combination of intense currant flavor and creamy whipped almond ganache.
Rhythmic stripes on the sponge surface follow the cut pattern of the cake. Natural colors attract attention and evoke associations with the bright taste of Dijon black currant.
The pastry is perfectly balanced in flavor and texture. It is a perfect combination of intense currant flavor and creamy whipped almond ganache.
Floraison
choux pastry
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.
Also, Nicolas Boussin shares the author's recipe of a cream with praline which is lighter and less sweet than the cream for the classic Paris-Brest.
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.
Also, Nicolas Boussin shares the author's recipe of a cream with praline which is lighter and less sweet than the cream for the classic Paris-Brest.
Tatin
bûche
The first thing that catches the eye in this dessert is its cylindrical shape and its stunning surface of transparent, caramelized apples.
Joconde sponge and mascarpone cream decorate the center of the pastry and stunningly complement the taste of caramelized apples.
There is a crunchy layer with buckwheat flour at the base of the Tatin bûche that creates a pleasant aftertaste.
Make the Tatin by Nicolas Boussin in an elegant new design and enjoy the result!
Joconde sponge and mascarpone cream decorate the center of the pastry and stunningly complement the taste of caramelized apples.
There is a crunchy layer with buckwheat flour at the base of the Tatin bûche that creates a pleasant aftertaste.
Make the Tatin by Nicolas Boussin in an elegant new design and enjoy the result!
Old-fashioned King's Brioche
king's brioche
Brioche royale looks really festive and appetizing, despite the simple decor.
The soft texture of the dough is perfectly complemented by aromatic candied fruits, marzipan and crispy almond crust on the top.
The peculiarity of this recipe lies in the butter dough made according to an old recipe with the addition of orange blossom, candied fruits and marzipan.
Before baking, the surface of the dough is covered with a special glaze, which after the baking will become crispy and will pleasantly contrast with the delicate texture of the brioche.
The soft texture of the dough is perfectly complemented by aromatic candied fruits, marzipan and crispy almond crust on the top.
The peculiarity of this recipe lies in the butter dough made according to an old recipe with the addition of orange blossom, candied fruits and marzipan.
Before baking, the surface of the dough is covered with a special glaze, which after the baking will become crispy and will pleasantly contrast with the delicate texture of the brioche.
the program, schedule and trial lessons may be changed by the tutor's decision
AFTER THIS COURSE YOU WILL
01
See how the French champion works and discover the techniques and methods he uses to create his legendary desserts
Learn how to make 8 legendary chef's signature pastries: bûches, brioches, cakes that will grace any celebration
Make laminated yeast and buttery yeast dough for brioche, classic choux pastry and 4 types of sponges
Learn how to assemble multi-layered cakes and pastries carefully, decorate pastries in a modern and sophisticated way with drawings, cream and chocolate decor
02
03
04
WHO IS THIS COURSE FOR
Pastry learners
who want to take their mastery
to a new level
You want to get professional skills and knowledge, prove them by a certificate and apply in your career or business
Coffee shops, pastry shops
or home bakeries
owners
You are looking for festive pastries which will attract new customers with their look and make them come back again and again with their taste
Pastry professionals
interested in NICOLAS BOUSSIN'S
personality and pastry concept
You want to understand how the chef creates his cakes, try his original pastries and learn to make a variety of pastries from his Christmas collection
- Buttery yeast dough for brioche in an old-fashioned manner
- Almond paste cubes with candied fruit
- Icing "macaronade"
TEXTURES:
LEARN HOW TO:
- 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
- chiffon sponge
- strawberry and wild strawberry compote
- mascarpone mousse
- mascarpone cream
TEXTURES:
- make light, fluffy and pliable chiffon sponge
- make bright strawberry and wild strawberry compote
- make viscous and easy-to-use mascarpone cream
- assemble and decorate the cake with homemade chocolate
LEARN HOW TO:
- Aurora sponge
- poached pineapple cubes
- pineapple compote
- exotic Cocktail cremeux
- meringue with glucose
- coconut mousse
- Chantilly cream with cream cheese
- nappage with passionfruit
- chocolate decor
TEXTURES:
LEARN HOW TO:
- make a tender Aurora sponge
- make the exotic pineapple compote
- make the Exotic Cocktail cremeux with guava, passionfruit and yuzu puree
- make fluffy meringue with glucose
- make light coconut mousse with the liqueur
- make Chantilly cream with cream cheese
- make white chocolate fans and chocolate plates with coconut and lime for decoration
- decorate the bûche with chocolate, Chantilly cream and nappage
- meringue
- lychee cremeux
- blackberry and raspberry compote
- vanilla cream
- berry coolie
TEXTURES:
LEARN HOW TO:
- 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
- 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:
- cigarette batter
- sponge
- currant confit
- whipped almond ganache
- Chantilly vanilla cream
TEXTURES:
- make thin cigarette batter
- make a sponge soaked in syrup
- make bright currant confit
- make almond whipped ganache
- make Chantilly vanilla cream
- assemble a smooth and elegant pastry
- decorate the pastry with chocolate sticks and patterns
LEARN HOW TO:
- shortbread crust
- ladyfingers
- coffee caramel
- mousse with mascarpone
- mascarpone cream
- coffee nappage
- chocolate decor
TEXTURES:
- make shortbread crust cake base
- bake a thin and flexible Ladyfingers
- make coffee soaking syrup
- make coffee caramel
- make mousse with mascarpone
- make mascarpone cream for decoration
- make coffee nappage and cover the cake with it
- decorate the cake with the cream and chocolate feathers
LEARN HOW TO:
- Joconde sponge
- mascarpone cream
- vanilla cream
- apples à la Tatin
- buckwheat crumble
TEXTURES:
- make tender Joconde sponge
- make vanilla cream
- make mascarpone cream for decoration
- cook apples
- make buckwheat crumble for the bûche base
- assemble an elegant and even bûche
- cover the bûche with the nappage
- decorate the bûche with cream and vanilla pods
LEARN HOW TO:
ADVANTAGES OF THE COURSE
Despite their luxurious look, the chef's pastries are always practical and designed for preparation at medium and large firms in the pastry industry.
The use of practical elements lies behind the elegance of his products: coatings, creams and decor are always edible and natural. Also the chef uses accessible and simple ingredients.
The use of practical elements lies behind the elegance of his products: coatings, creams and decor are always edible and natural. Also the chef uses accessible and simple ingredients.
You will find out what process flow charts the chef works with and learn the techniques and methods he uses while creating his legendary desserts.
They combine the optimal use of ingredients and the best cooking methods for a perfectly balanced taste.
They combine the optimal use of ingredients and the best cooking methods for a perfectly balanced taste.
The pastry collection by chef Nicolas Boussin offers practical solutions for the pastry production
You will receive foolproof recipes from the chef who is a French champion with 40 years of experience
The pastries by Nicolas Boussin astonish not only with their appearance, but also with their delicious taste!
Learn to make these legendary, world-renowned signature desserts.
Learn to make these legendary, world-renowned signature desserts.
Elegant pastries with amazing taste
Pastry Chef, Champion of France, MOF
In 1994, at the age of 29, Nicolas became the Champion of France in the Pastry on a plate category. In 2000, Nicolas was awarded the MOF - Meilleur Ouvrier de France.
Since 2003, Nicolas has been working as a judge at the World Pastry Cup. Nicolas worked as a brand chef with Grand Marnier for 11 years.
In 2014, Elle & Vire invited Nicolas to fulfill the ambitious goal of creating an international school for the brand. Nicolas completed the task and now 5 chefs work at the school on a permanent basis.
Now Nicolas is 55 years old, 40 of which he devoted to pastry. He has 18 years of active work experience as a chef, managing various teams. At the age of 32, Nicolas became the leader of a large team of 20 pastry chefs at La Grande Épicerie de Paris, one of the most fashionable stores in Paris. For La Grande Épicerie, Nicolas has created an entire collection of designer pastries for sale.
Nicolas has given many master classes in pastry. The chef is constantly learning something new and loves to share his experience and knowledge with young chefs and students.
Since 2003, Nicolas has been working as a judge at the World Pastry Cup. Nicolas worked as a brand chef with Grand Marnier for 11 years.
In 2014, Elle & Vire invited Nicolas to fulfill the ambitious goal of creating an international school for the brand. Nicolas completed the task and now 5 chefs work at the school on a permanent basis.
Now Nicolas is 55 years old, 40 of which he devoted to pastry. He has 18 years of active work experience as a chef, managing various teams. At the age of 32, Nicolas became the leader of a large team of 20 pastry chefs at La Grande Épicerie de Paris, one of the most fashionable stores in Paris. For La Grande Épicerie, Nicolas has created an entire collection of designer pastries for sale.
Nicolas has given many master classes in pastry. The chef is constantly learning something new and loves to share his experience and knowledge with young chefs and students.
COURSE AUTHOR
NICOLAS BOUSSIN
Meet a chef who will take you to a new level of knowledge and skills in the pastry business!
Pastry Chef, Champion of France, MOF
Welcome to my Christmas Desserts course!
"In this course, I will share with you my own understanding of French pastry.
Together we will prepare original recipes giving them a modern and artistic look.
I create modern and attractive desserts and always strive for rationality and productivity in their making, drawing inspiration from the classics.
I invite you to my course in which we will prepare 8 popular classic desserts in my own interpretation."
"In this course, I will share with you my own understanding of French pastry.
Together we will prepare original recipes giving them a modern and artistic look.
I create modern and attractive desserts and always strive for rationality and productivity in their making, drawing inspiration from the classics.
I invite you to my course in which we will prepare 8 popular classic desserts in my own interpretation."
NICOLAS BOUSSIN INVITES TO THE COURSE
COURSE MATERIALS
Detailed PDF - recipes that will stay with you forever
Personal account on the KICA learning platform
KICA tutor's support and feedback
Video-tutorials
A list of tools and ingredients is available in the personal account on our learning platform
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 course payment.
Refunds are valid for online courses run by KICA Academy instructors from the date of purchase until the last day of instruction support on the course.
Refunds are valid for online courses run by KICA Academy instructors from the date of purchase until the last day of instruction support on the course.
UNIQUE MONEY BACK GUARANTEE
100% refund if the course materials do not meet your expectations
GET A CERTIFICATE
PROVE YOUR QUALIFICATIONS: GET A CERTIFICATE OF A SUCCESSFUL COURSE COMPLETION
TO GET A CERTIFICATE, YOU HAVE TO SEND ALL COURSE TASKS UNTIL LAST COURSE DAY, ALL TASKS HAVE TO BE APPROVED BY THE TUTOR
TO GET A CERTIFICATE, YOU HAVE TO SEND ALL COURSE TASKS UNTIL LAST COURSE DAY, ALL TASKS HAVE TO BE APPROVED BY THE TUTOR
You receive a certificate of successful completion of the course in English
TRAINING PACKAGE WITH ACADEMY INSTRUCTORS SUPPORT
By purchasing educational programs, you agree to the terms of use
• 8 online video master classes
• 8 detailed PDF recipes - each recipe contains artistic pictures demonstrating
the finished pastry and its cut
• Professional KICA Academy instructor support
• 8 detailed PDF recipes - each recipe contains artistic pictures demonstrating
the finished pastry and its cut
• Professional KICA Academy instructor support
• Watch the online video master classes and use course materials on any device
at any time for 12 months
at any time for 12 months
• Our KICA pastry instructors give feedback on each of your tasks
and answers your questions during the 3 months after the purchase date
and answers your questions during the 3 months after the purchase date
• You will receive a certificate of successful course completion in English
To obtain your certificate, you need to submit all course tasks
within 3 months of the course purchase date.
All tasks need to be approved by the instructor.
To obtain your certificate, you need to submit all course tasks
within 3 months of the course purchase date.
All tasks need to be approved by the instructor.
• Original audio: French
• 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.
More than 10000 students from 50 countries have successfully completed our courses!
Thank you for perfect taste balanced recipes
Аrtur Popravkin
What a fantastic taste! I'm loving all of these pastries! Thank you!
Mauricio Mori
all cakes turn out very delicious, recently Opera is my favorite :)
Diana Pater
The most exotic chocolate Eclair recipe of all!
I loved it so much. Thank you so much, chef!
I loved it so much. Thank you so much, chef!
Sahar Jahanikia
Loving the course "Tart and Tartlets" - Thanks!!
Andrea Wilson
STUDENTS REVIEWS ABOUT OUR COURSES
FREQUENTLY ASKED QUESTIONS
1. Support is provided for queries related to the course within 16 weeks after the purchase date.
2. Works should be sent by e-mail ondemand.kica@gmail.com within 3 months after the purchase date.
3. Questions should be asked in the designated places: the сomments under course lessons.
4. Homework is only checked if there are good quality pictures of the product where all the textures can be seen. Photos of the whole product and the cut are required. The product must not be frozen.
2. Works should be sent by e-mail ondemand.kica@gmail.com within 3 months after the purchase date.
3. Questions should be asked in the designated places: the сomments under course lessons.
4. Homework is only checked if there are good quality pictures of the product where all the textures can be seen. Photos of the whole product and the cut are required. The product must not be frozen.
You will have access to the video master classes 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.
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: ondemand.kica@gmail.com
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: ondemand.kica@gmail.com
Audio: English
Subtitles: English
Subtitles: English