4.8
Beginner

7 Desserts from World Class Pastry Chefs in Your Kitchen

Karim
Bourgi

Best Pastry chef 2023 in the Middle East and North Africa, co-founder and owner of pastry shops all around the World

Julien
Boutonnet

Pastry tutor at Ecole Hôtelière de Lausanne in Switzerland

Learn to prepare the best pastries from best chefs

Learn from Julien Boutonnet how to make exquisite Genoa Cake, Hazelnut and Salted Caramel Tart and Spicy Bread.

Karim Bourgi will show you how to make rich flavored Antep Finger Travel Cake.

Learn from Antonio Bachour how to make Delice individual Gateaux and from Nicolas Lambert how to make modern Choux with Praline.

Learn from Dinara Kasko how to make Origami Cake and how to make modern Pavlova Cake by Nicolas Boussin.

After this course:

  • Learn to prepare tea cakes worthy of best pastry showcases with investing minimal time, effort and money
  • Learn how to assemble and decorate modern pastries created for gourmet restaurants and esteemed pastry boutiques

Who is this course for?

  • Pastry students looking to make modern pastries. You want foolproof recipes, techniques, guidance and support from a professional instructor. You want to prove your skills with a certificate.
  • Coffee shop, pastry boutique or home bakery owners. You are looking for fancy pastries that will enrich your menu with new flavors, increase sales and attract new customers.
  • Professionals interested in modern pastry concept.
KICACourse details
12 months
Access to the video classes and recipes
7 Classes
Step-by-step video guides
Workbook
The recipes in printable PDF format
Course chat
Ask your pastry instructor questions on the recipes
Course Language
Audio: English, Subtitles: English
Certificate
Signed by the course author
Program
antep finger travel cake coated with pistachio icing and decorated with pistachio streusel and candied pistachios
Antep Finger Travel Cake
genoa banana cake decorated with the toasted desiccated coconut, lime caramel and yellow-green cocoa butter cream close view
Genoa Banana Cake
delice cake decorated with fresh mango, icing sugar and chocolate sticks close view
Delice Cake
origami cake shaped as round geometric figure cut close view
The Origami Cake
pavlova cake decorated with the mascarpone cream and blueberries in a cut view
Pavlova Cake by Nicolas Boussin
vanilla and caramel puff pastries decorated with the chantilly swirls and pecan pieces in a close view
Vanilla and Caramel Puff Pastry
hazelnut and salted caramel tart decorated with chocolate and snow sugar cut
Hazelnut and Salted Caramel Tart
Lesson Plan
01:
Moist pistachio sponge
12 min
02:
Pistachio streusel
4 min
03:
Grapefruit confit
3 min
04:
Crunchy pistachio layer
5 min
05:
Eggless pistachio whipped cremeux
5 min
06:
Candied pistachios
3 min
07:
Pistachio icing
5 min
08:
Assembly
9 min
Lesson Plan
01:
Syrup for soaking
2 min
02:
Pain de gênes sponge
9 min
03:
Lime caramel
7 min
04:
Banana cream
7 min
05:
Assembling the banana bread
4 min
06:
Decorating the banana bread
5 min
Lesson Plan
01:
Rum whipped ganache
6 min
02:
Lemon cream
4 min
03:
Preparation of the molds
2 min
04:
Mango jelly
4 min
05:
Crumble
3 min
06:
Almond sponge cake
6 min
07:
Assembling
7 min
08:
Chocolate décor
12 min
09:
Unmolding
2 min
10:
Coating with nappage
2 min
11:
Cutting the cake
2 min
12:
Decorating the individual cakes
4 min
Lesson Plan
01:
Sponge cake
5 min
02:
Caramel
4 min
03:
Praline
2 min
04:
Crunchy layer
2 min
05:
Praline layer
3 min
06:
Chocolate praline mousse
3 min
07:
Chocolate spraying mixture for velour
1 min
08:
Hazelnut paste
1 min
09:
Assembling
4 min
Lesson Plan
01:
Gelatin mass
1 min
02:
Neutral gel (nappage)
1 min
03:
Decorative mascarpone cream
4 min
04:
Preparing the molds
1 min
05:
Swiss meringue
10 min
06:
Lychee crémeux
5 min
07:
Meringue crumbs
2 min
08:
French meringue
5 min
09:
Raspberry and blackberry compote
3 min
10:
Red berry nappage
2 min
11:
Preparing for assembling
1 min
12:
Assembling the pavlova cakes
7 min
Lesson Plan
01:
Caramelized pecan nuts
2 min
02:
Pecan praline
4 min
03:
Caramel cream
10 min
04:
Vanilla chantilly cream
5 min
05:
Craquelin
2 min
06:
Making and baking the choux paste
8 min
07:
Deep-fried pecans
2
08:
Assembling the vanilla-pecan-caramel choux
8 min
Lesson Plan
01:
Hazelnut shortbread
5 min
02:
Vanilla caramel
7 min
03:
Hazelnut sponge
5 min
04:
Hazelnut gianduja
6 min
05:
Unmolding and piping the caramel
5 min
06:
Décor
4 min
Dispel your doubts:

watch a sample of this course
Dispel your doubts:
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Learn more about Chef
Get a certificate
Show off your pastry knowledge – receive your certificate of KICA course completion.To obtain your certificate, you need to submit all the required tasks by the final day of the course. All submissions will then be approved by the tutor.
Get a certificate
Frequently asked question
Questions on courses

In what language is the course available?

All courses are currently available only in English.


Do the videos have subtitles?

Yes, we provide subtitles in English for better comprehension and accessibility.


Can I access course materials on multiple devices?

Yes, all course materials are accessible across many devices: computers, tablets, laptops, and phones.


Do I need any specialized tools/ingredients to take a course?

You can check the PDF file of tools and ingredients for this course. If you don’t have some of the ingredients or tools, write in the course chat for recommendations on possible replacements.

Learning process and certification questions

What if I have any questions during the learning process?

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.


What level of pastry background is required?

The applicants with any level of pastry background are accepted.


Where can I buy specialized tools and ingredients?

Find all the necessary pastry ingredients in our list of TOP pastry online stores.


What kind of certificate do I get?

You will receive a certificate of successful completion of the course in English from KICA Academy.


How can I obtain the course certificate?

You receive a certificate of successful completion of the course in case of submission of all the tasks in time of the course.


Can my course certificate be used for job applications?

As a rule, your experience, skills and a Certificate that confirms it - is enough for an employer.

The ordering process questions

What payment methods do you offer?

We offer the most popular payment methods such as Visa, Mastercard, Apple Pay, and Google Pay.


How can I get a refund if the course materials do not meet my expectations?

You can find our refund policy in the 'Return Policy' document at the bottom of our website.


Do you have any discounts for regular students?

Our company offers holiday discounts. Subscribe to our company's news at the bottom area of the website to stay updated.


Can I pay for the course in installments?

We do not provide this type of service for this course.


Do you have gift certificates for courses?

Yes. For more information about course gifting options, please contact us at info@kica-online.com

Other questions

How can I add the course to my wishlist?

You can add a class to your wish list by clicking the heart icon next to the course name.


Where can I leave my review about the course?

You can leave the reviews and your pastry photos on the course page from your account after buying the course.


What is the difference between professional recipes and free amateur ones from the Internet? 

Our recipes are made by professional pastry chefs, tested multiple times, aiming for consistent and high-quality results. Recipes from the Internet may vary more as they are often shared based on personal experiences and preferences. The outcomes can vary in different situations. 


Can I access course materials and videos after completing the course?

You will have access to the course materials during the year after the purchase.


When can I purchase the extent of the course? 

You will have an opportunity to purchase the extent of the course during 6 months after the end of the course.