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Modern French Pastries

Nicolas
Lambert

Senior Executive Pastry Chef at Four Seasons Dubai

Learn how to make 7 modern French pastries

On this course:

  • Master how to make 7 modern French pastries created by Chef Nicolas Lambert, a current Senior Executive Pastry Chef at Four Seasons Dubai
  • Use foolproof recipes and techniques from this course to drive your pastry business
  • Learn how to make choux au craquelin, silky whipped ganache, Linzer dough, gluten-free sponges, xanthan-based meringue, whipped jelly, and many more interesting textures
  • 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 shop or home bakery owners. You are looking for fancy pastries that will enrich your patisserie assortment with new flavors, increase sales and attract new customers.
  • Pastry professionals interested in NICOLAS LAMBERT’s pastry concept. You want to find out how Chef Nicolas Lambert creates his modern French pastries, while learning and trying out his original recipes.
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
3 months of support from Pastry instructors from the day of purchase
Course Language
Audio: English, Subtitles: English
Certificate
Signed by the course author
Program
Vanilla and Caramel Puff Pastry by Nicolas Lambert
raspberry rose flower cake decorated with fresh and freeze-dried raspberries, and flower petals side view
Raspberry And Rose Flower
citrus tart decorated with fresh orange, limes and grapefruit cubes
Citrus Tart by Nicolas Lambert
big advanced course coconut caramel and lime cake
Coconut, Caramel and Lime Cake
two yellow with black thin stripes bee-shaped medoviks decorated with the opaline wings and sting, one in a cut view
Bee Medovik by Nicolas Lambert
two strawberry and pistachio tartlets decorated with the strawberry segments, the strawberry coulis and caramelized pistachios
Pistachio Strawberry Tartlet
three chocolates individual cake decorated with chantilly cream and the flat chocolate décor close view
Three Chocolates Individual Cake
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:
Gelatin mass
1 min
02:
Almond gluten-free sponge
7 min
03:
Lychee and rose cream
4 min
04:
Raspberry and rose coulis
4 min
05:
Raspberry mousse
10 min
06:
06: Linzer dough
4 min
07:
Rose chantilly cream
5 min
08:
Red velour coating mixture
5 min
09:
Assembling
10 min
10:
Decorating
4 min
Lesson Plan
01:
Gelatin mass
1 min
02:
Lime and basil curd
4 min
03:
Almond gluten-free sponge
8 min
04:
Brittany shortbread
7 min
05:
Lemon meringue
6 min
06:
Basil and lime gel
5 min
07:
Assembling the citrus and basil tarts
6 min
08:
Decorating the tarts
7 min
Lesson Plan
01:
Coconut dacquoise sponge
6 min
02:
Coconut meringue
6 min
03:
Caramel and lime mousse
6 min
04:
Assembling
4 min
05:
Coconut chantilly cream
3 min
06:
Liquid caramel
6 min
07:
Coconut chips
3 min
08:
Decorating the coconut, caramel and lime cake
9 min
Lesson Plan
01:
Honey Shortbread
6 min
02:
Medovik Sponge
7 min
03:
Smetana Cream
5 min
04:
Sea Buckthorn Coulis
5 min
05:
Assembling The Medovik Inserts
2 min
06:
Honey Mousse
5 min
07:
Assembling The Bees
5 min
08:
Opaline Wings
8 min
09:
Bee Sting
3 min
10:
Yellow Glaze
6 min
11:
Décor
3 min
Lesson Plan
01:
Gelatin mass
1 min
02:
Pistachio sponge
8 min
03:
Linzer dough
8 min
04:
Coating the tartlet shells with the egg wash
3 min
05:
Pistachio сhantilly
2 min
06:
Strawberry marmalade
4 min
07:
Strawberry coulis
3 min
08:
Caramelized pistachios
4 min
09:
Assembling and decorating the tartlet
11 min
Lesson Plan
01:
Gelatin mass
1 min
02:
Brownie
4 min
03:
Cocoa shortbread
5 min
04:
Crunchy hazelnut layer
4 min
05:
Caramelized cocoa nibs
5 min
06:
Guanaja chantilly cream
3 min
07:
Tanariva chantilly cream
3 min
08:
Namelaka
3 min
09:
Chocolate décor
3 min
10:
Glazing the desserts
13 min
11:
Decorating the dessert
8 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.

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