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BEST INDIVIDUAL CAKES BY DINARA KASKO
PRACTICAL ONLINE COURSE

COFFEE SHOP CAKES BY KARIM BOURGI

+24h BONUS

250 179 USD

00: 22 : 22 : 22
Hours
Min
Sec
THIS OFFER EXPIRES IN:
Days

24h BONUS:

COURSE START: 17.08.2022

250 179 USD

+ 8 extra weeks of KICA Pastry Instructor's support
KARIM BOURGI ABOUT THIS COURSE

COURSE PROGRAM

INKA
finger travel cake
INKA travel cake consist of three chocolate textures: moist gluten free-sponge, chocolate caramel ganache and dark chocolate coating.

The moisture of a cake is achieved due to the almond oil, butter and dark chocolate. Also, the sponge does not contain regular flour, so it is gluten-free, that all together makes the INKA sponge recipe so special.

A well-balanced combination of a fragrant sponge, caramel layer and fine chocolate is a favorite one for most of us.
PECANO
travel cake
To make this travel cake Karim combined four textures: almond financier sponge, caramel Bahibe creamy ganache, milk chocolate glaze and framed praline with chocolate.

You will love this cake for its cute shape, appetizing decoration, long-lasting shelf life and interesting cut.
The pecan nut on the top gives a clear idea of the cake's flavor.

ANTEP
finger travel cake
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 this cake Karim Bourgi combined unusual flavors: the freshness of grapefruit confit and rich pistachio taste in a few textures.

The chef covered his ANTEP 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.
CHOCOLATE ECLAIRS
chef's signature
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!
ALBA
hazelnut tartlet
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.

MOSAIC
individual roll cake
This cake is simple to make, at that, it is unusual and attractive.

The Viennese sponge is soaked with raspberry punch, covered with raspberry confit and rolled up. The rolls are decorated with pistachio whipped ganache and candied pistachios.

Accurate rhythmic lines of confit, ganache and sponge mesmerize and invite to try them. Soft, saturated with raspberry flavor complemented by a distinctive pistachio note.
TIRAMISU
roll cake
Try this recipe if you love Tiramisu flavour but are looking for more sophisticated pastry. This cake is moist and creamy with rich coffee flavour and a tasty crunchy note.

The most attractive part is the cut of the buche.

It is very special owing to the rhythmic lines of sponge and cream complemented with white center of Mascarpone whipped ganache.
The program and schedule may be changed by the tutor's decision
LEARNING OUTCOMES
01
Understand the concept of finger and travel cakes and learn tips to obtain a 14 days shelf life cake without fridge and preservatives
Learn to make classic choux pastry, pipe and bake perfectly shaped eclairs. Fill in eclairs with silky cream and crunchy layer
Learn to make a glossy tartlet shell from hazelnut shortcrust dough and assemble an elegant tartlet consisting of a few different textures with rich hazelnut flavour
Learn to make perfect sponge for roll cakes and master 2 technics of roll cakes assembling
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 need gluten-free, lowered sugar and dye-free cakes with prolonged shelf life and at affordable production costs
Pastry professionals
interested in KARIM BOURGI's
personality and pastry concept
You want to learn how Karim creates his cakes, try the original pastries and learn to make a variety of Chef's range of coffee shop pastries
ADVANTAGES OF THE COURSE
Karim will share with you all his secrets of preparing attractive and easy-to-make coffee shop pastries.

You will get his practical up-to-date recipes of cakes with lowered quantity of sugar, gluten-free sponges and dye-free textures.

Get the most out of pastries at affordable production cost and with prolonged shelf life without preservatives.
preparation of confectionery
Karim offers you professional recipes that combine optimal use of ingredients and best cooking techniques.

There is no risk of wasting expensive products, money, time or spoiling the mood.

Enrich your shelf with pastries that are affordable, practical and tasty!
The Ready for Business collection
of cakes from chef Karim Bourgi
Save money and time when buying foolproof recipes from a professional pastry Chef
Karim's recipe
modern recipes
The ingredients used in professional recipes create interesting new tastes and textures, as well as extend the freshness and storage quality of the pastries.

Your assortment will stand out from the assortment of those who are inspired by amateur recipes available to everyone on the Internet.
Original and up-to-date recipes
  • Gluten-free chocolate sponge
  • Chocolate caramel
  • Dark chocolate coating
CAKE TEXTURES:
LEARN TO:
  • make a moist gluten-free chocolate sponge
  • make a caramel with clarified butter
  • make chocolate caramel ganache
  • assemble the sponge with the caramel layer
  • make a chocolate coating
  • coat the cake with the dark chocolate coating and decorate with gold
  • Almond financier
  • Framed praline with chocolate
  • Caramel Bahibe creamy ganache
  • Milk chocolate glaze
CAKE TEXTURES:
  • make beurre manié to prepare your backing molds
  • make almond financier
  • make a clarified butter to prolong the shelf life of textures
  • prepare framed praline with chocolate
  • make caramel Bahibe creamy ganache
  • make milk chocolate glaze
  • assemble and decorate the cake with glaze and roasted pecan nuts
LEARN TO:
  • Pistachio moist sponge
  • Pistachio whipped cremeux
  • Pistachio streusel
  • Grapefruit confit
  • Candied pistachio
  • Crunchy pistachio
  • Pistachio chocolate gourmand glaze
CAKE TEXTURES:
LEARN TO:
  • 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
  • Classic choux dough
  • Chocolate cremeux
  • Crunchy layer
  • Shiny Caraibe dark chocolate glaze without gelatine
  • Chocolate décor for eclairs
CAKE TEXTURES:
LEARN TO:
  • 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
  • Hazelnut shortcrust
  • Hazelnut tender sponge
  • Hazelnut whipped ganache
  • Hazelnut gianduja ganache
  • Candied hazelnut
  • Hazelnut praline glaze
CAKE 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 TO:
  • Viennese sponge cake
  • Pistachio whipped ganache
  • Raspberry confit
  • Raspberry punch
  • Roasted pistachios
  • Neutral glaze
CAKE TEXTURES:
  • make the sponge soaked with raspberry punch
  • prepare bright raspberry confit
  • make pistachio whipped ganache
  • cover the sponge with raspberry confit and pistachio whipped ganache
  • roll up the sponge with confit and ganache
  • decorate the rolls with whipped ganache domes and roasted pistachios
  • glaze ganache domes with a neutral glaze
LEARN TO:
  • Coffee viennese sponge
  • Coffee soaking syrup
  • Dulcey coffee cremeux
  • Coffee streusel
  • Whipped mascarpone ganache
  • Crunchy layer
  • Neutral mirror glaze
CAKE 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 TO:
Pastry chef, French pastry tutor
You will easily recognize my pastries by their delicious look.
The appearance of each pastry truly speaks for itself.
Whipped creams, tasty sponges, fruit coulis and caramel are the best decorations for my cakes.

I invite you to my course, where we will make 7 different pastries rich in textures and flavors.
I will show you the way I make a Chocolate éclair, Individual roll cake Mosaic and Tiramisu buche.

Also, I will prepare a Finger Pistachio cake Antep, a Hazelnut tartlet Alba and a Chocolate glazed travel cake Inka.
Enjoy my foolproof recipes, detailed video-tutorials and your new pastry experience!
KARIM BOURGI with students
KARIM BURGIE and cake

COURSE AUTHOR
KARIM BOURGI

KARIM BOURGI teaches
Karim Bourgi
2011
Executive Pastry Chef at Fauchon Paris in UAE
2013
Executive Pastry Chef at La Maison Du Chocolat Paris (Dubai, Kuwait)
2014
Third place in the World Pastry Cup
2018
Grand opening of Hermes Paris Le Cafe in the Fashion Avenue at The Dubai Mall
2020
Grand opening of Hermes Paris Le Cafe at The Avenues Mall in Kuwait
"
"
COURSE MATERIALS
EDUCATIONAL MATERIALS
Detailed PDF recipes that will stay with you forever
Personal account on KICA learning platform
KICA tutor's support and feedback
Video master classes
Check the Lists of tools and ingredients by following the links
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.
    UNIQUE MONEY BACK GUARANTEE
    100% refund if the course materials do not meet your expectations
    GET A CERTIFICATE
    CERTIFICATE
    PROVE YOUR QUALIFICATIONS: GET A CERTIFICATE OF A SUCCESSFUL COURSE COMPLETION FROM KARIM BOURGI

    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
    FULL COURSE PROGRAM
    7 online video master classes

    7 Detailed PDF recipes. Each contains artistic pictures demonstrating
    the finished pastry and its cut

    8 weeks of professional KICA Academy instructors' support
    ACCESS TO COURSE MATERIALS FOR 12 MONTHS
    Watch video master classes and use course materials on any device
    at a convenient time for 12 months
    INSTRUCTOR SUPPORT
    • Our KICA pastry instructors give feedback on each of your tasks
    and answers your questions during the 8 weeks after the purchase date
    CERTIFICATE
    You receive a certificate of successful completion of the course in English

    To get a certificate, you have to submit all course tasks within 16 weeks after the purchase date, all tasks have to be approved by the instructor.
    COURSE LANGUAGE
    Voiceover: English
    Subtitles: English
    FULL COURSE PROGRAM
    7 online video master classes

    7 Detailed PDF recipes.
    Each contains artistic pictures
    demonstrating the finished pastry
    and its cut

    8 weeks of KICA Academy
    instructors' support
    ACCESS TO COURSE MATERIALS FOR 12 MONTHS
    Watch video master classes
    and use course materials on
    any device at a convenient time
    for 12 months
    INSTRUCTOR SUPPORT
    • Our KICA pastry instructors give
    feedback on each of your tasks
    and answers your questions
    during the 8 weeks after
    the purchase date
    CERTIFICATE
    You receive a certificate
    of successful completion
    of the course in English

    To get a certificate, you have
    to submit all course tasks
    within 16 weeks after the
    purchase date, all tasks have
    to be approved by the instructor.
    COURSE LANGUAGE
    Voiceover: English
    Subtitles: English

    COURSE START: 17.08.2022

    250 179 USD

    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.

    STUDENTS REVIEWS ON KARIM BOURGI COURSE:
    MORE REVIEWS
    FREQUENTLY ASKED QUESTIONS
    Tools and ingredients
    Check the lists of tools and ingredients by following the links:

    List of tools

    List of ingredients
    Questions and feedback related to the course
    1. Support is provided for queries relating to the course made within 8 weeks
    of the course purchase date.

    2. Questions should be asked in the designated forums, i.e. in the сomments
    under the course lessons.

    3. Homework is only checked if you provide high-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.
    Will I have access to course materials after the course?
    You will have access to the video classes and other course materials for 12 months
    starting from the first day of the course.

    All materials will be stored in your personal account on the KICA learning platform.
    Who can help me if I have problems or questions?
    All course participants have access to the learning platform where they can post their
    work, ask the instructor any questions, and exchange their thoughts and experiences
    with other students.

    KICA's professional pastry instructors will answer all your questions during European
    business hours within two business days.

    You can contact our technical support team in the event of any technical issues.
    Contact us: info@kica-online.com
    Course language
    Voiceover: English
    Subtitles: English
    Tools and ingredients
    Check the lists of tools and
    ingredients by following the links:

    List of tools

    List of ingredients
    Questions and feedback related to the course
    1. Support is provided for
    queries relating to the course
    made within 8 weeks of the
    course purchase date.

    2. Questions should be asked
    in the designated forums, i.e.
    in the сomments under the
    course lessons.

    3. Homework is only checked
    if you provide high-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.
    Will I have access to course materials after the course?
    You will have access to the video
    classes and other course materials
    for 12 months starting from the first
    day of the course.


    All materials will be stored in your
    personal account on the KICA
    learning platform.
    Who can help me if I have problems or questions?
    All course participants have access
    to the learning platform where
    they can post their work, ask the
    instructor any questions, and
    exchange their thoughts and
    experiences with other students.

    KICA's professional instructors will
    answer all your questions during
    European business hours
    within two business days.

    You can contact our technical
    support team in the event of any
    technical issues. Contact us:
    info@kica-online.com
    Course language
    Voiceover: English
    Subtitles: English
    Message us:
    +38 096 002 3898

    Join us in social media to get our latest offers:
    WhatsApp | Viber | Telegram
    For all questions, please contact: info@kica-online.com
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