COFFEE SHOP CAKES BY KARIM BOURGI
PRACTICAL ON DEMAND COURSE

COFFEE SHOP CAKES BY KARIM BOURGI

Fill your coffee shop showcase with easy-to-eat and easy to store cakes that will delight your clients by their enjoyable tastes and appetising look.

In this course chef Karim Bourgi shares his mastery of seduce with a dessert making 7 amazing pastries for a coffee shop list.
7 WEEKS
Course duration
7 CLASSES
+ i
nstructors 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.
Inka travel cake

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.

Pecano travel cake

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.
Antep finger travel cake

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!
Chocolate eclair by Karim Bourgi

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.

Alba hazelnut tartlet by Karim Bourgi

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.
Mosaic roll cake

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.
Tiramisu roll cake
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.
Karim Bourgi working with chocolate
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 Bourgi making tartlet
decorating the tartlet
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
    250 USD

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    CHOCOLATE SPONGE WITHOUT GLUTEN by Karim Burji
    Register and learn how to make a moist GLUTEN FREE CHOCOLATE SPONGE CAKE
    from Karim Bourgi!
    the program, the schedule and the trial lessons may be changed by the tutor decision
    After registration you will receive an email within 15 minutes.
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    You don't need to input your credit card details to sign up.

    GET A 7-DAY FREE TRIAL

    Register and learn how to make a moist GLUTEN FREE CHOCOLATE SPONGE CAKE
    from Karim Bourgi!
    trial lesson
    the program, the schedule and the trial lessons may be changed by the tutor decision
    After registration you will receive an email within 15 minutes.
    Please check your «spam» folder.
    You don't need to input your credit card details to sign up.

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