Fill your coffee shop showcase with 7 easy-to-eat and easy to store cakes that will delight your clients by their enjoyable tastes and appetising look!
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Sign up and learn how to make a perfect gluten-free Chocolate sponge with Karim Bourgi!
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.
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.
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!
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.
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
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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.
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
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
TEXTURES:
LEARN HOW 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
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 HOW TO:
Pistachio moist sponge
Pistachio whipped cremeux
Pistachio streusel
Grapefruit confit
Candied pistachio
Crunchy pistachio
Pistachio chocolate gourmand glaze
TEXTURES:
LEARN HOW 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
TEXTURES:
LEARN HOW 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
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:
Viennese sponge cake
Pistachio whipped ganache
Raspberry confit
Raspberry punch
Roasted pistachios
Neutral glaze
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 HOW TO:
Coffee 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:
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!
COURSE AUTHOR KARIM BOURGI
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
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
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
• 7 online online masterclasses
• 7 Detailed PDF recipes. Each contains artistic pictures demonstrating the finished pastry and its cut
• 8 weeks of professional KICA Academy instructors' support
The course duration is 8 weeks.
• Watch online masterclasses and use course materials on any device at a convenient time for 12 months
• Our KICA pastry instructors give feedback on each of your tasks and answers your questions during the 8 weeks after the purchase date
• You receive a certificate of successful completion of the course in English
To get a certificate, you have to submit all course tasks within 8 weeks after the purchase date, all tasks have to be approved by the instructor.
• Audio: English • Subtitles: English
• 7 online online masterclasses
• 7 Detailed PDF recipes. Each contains artistic pictures demonstrating the finished pastry and its cut
• 8 weeks of professional KICA Academy instructors' support
The course duration is 8 weeks.
• Watch online masterclasses and use course materials on any device at a convenient time for 12 months
• Our KICA pastry instructors give feedback on each of your tasks and answers your questions during the 8 weeks after the purchase date
• You receive a certificate of successful completion of the course in English
To get a certificate, you have to submit all course tasks within 8 weeks after the purchase date, all tasks have to be approved by the instructor.
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:
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FREQUENTLY ASKED QUESTIONS
Check the lists of tools and ingredients by following the links:
You can access the course materials immediately after payment using the email address that you provided us with when paying.
• You get access to all your study materials on our educational platform. Training is provided in video format without the instructor's support.
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.
All course participants have access to the learning platform where they can post their work 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
Audio: English Subtitles: English
Check the lists of tools and ingredients by following the links:
You can access the course materials immediately after payment using the email address that you provided us with when paying.
• You get access to all your study materials on our educational platform. Training is provided in video format without the instructor's support.
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.
All course participants have access to the learning platform where they can post their work 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