FESTIVE BERRY DESSERTS BY 5 CELEBRITY CHEFS

Festive Berry Desserts by 5 Celebrity Chefs

PRACTICAL ONLINE COURSE

Festive Berry Desserts
by 5 Celebrity Chefs

COURSE PROGRAM

amour cake by Gregory Doyan
by Gregory Doyen
This heart-shaped cake stuns with its artistic chocolate decoration. Its bright color, beautiful form, and shiny velour make this dessert wonderfully eye-catching. This cake boasts neat layers and sophisticated textures to make an exquisite cut.

With its red velvet sponge and vanilla cream, the Amour Cake is an indulgent dessert. Nevertheless, the fresh berry flavors add a slight sourness and the crunchy pralines are the final touch that makes this pastry sing.

Amour

The first thing that will please you about this cake is its beautiful shape, which resembles a handful of ripe cherries.

In order to give the cake a pronounced flavor, Dinara Kasko combined together two flavors, sour cherry and dark chocolate, and presented them in of five textures: a chocolate sponge, a crunchy chocolate layer, a cherry confit, a cherry and chocolate crémeux, and a chocolate mousse.
by Dinara Kasko

Cherry

by Nicolas Lambert
The elegant Raspberry and Rose Flower cake impresses with its exquisite shape and appetizing textures.

The combination of raspberry, rose and lychee flavors is very fresh, adding both a pleasant sweetness and sourness. The lychee gives the cake a stunning aroma. This cake will seduce you with its delicious and attractive textures.
Make this bright and exquisite pastry for a special occasion!

Raspberry and Rose Flower

by Julien Boutonnet
Citrus cake by Julien Boutonnet
Both adults and children will love a dessert that combines baked and light fruity textures.

The Citrus cake is saturated with moisture and flavour thanks to the syrup that it has been soaked in. It is soft, spongy, uniform and well-baked.

The cake is baked in a long and elegant shape so that it is more sophisticated to serve. Chef complemented the cake with a citrus marmalade to add bright fruity flavour to it and decorate the cake beautifully.

Citrus

by Antonio Bachour
The rich color of the croissant shell and generous amount of fresh berries leave no room for doubts: it's extra delicious!

In this class the chef shared with you an essential technique on how to prepare the basic croissant dough and make a shell out of it, fill in the shell with the mascarpone cream, strawberry-lime compote and strawberry custard as well as generously decorate it with fresh fruits and berries.

Croissant Tart

The program and schedule may be changed by the tutor's decision
  • Crispy praline
  • Red velvet sponge
  • Raspberry coulis
  • Fresh raspberries and morello cherries
  • Vanilla whipped ganache
  • Santarem chocolate coating
  • Red chocolate glaze
TEXTURES:
LEARN HOW TO:
  • make a crispy praline
  • make a red velvet sponge
  • prepare a raspberry coulis
  • prepare a vanilla whipped ganache
  • make a Santarem chocolate coating
  • make a red chocolate glaze
  • make a chocolate sponge
  • make a rich chocolate mousse
  • prepare a bright and expressive cherry confit
  • make a crunchy chocolate layer
  • prepare a cherry and chocolate crémeux
  • work with a mold to get a smooth shaped mousse cake
  • assemble and spray the cake
LEARN HOW TO:
TEXTURES:
  • Сhocolate sponge
  • Сhocolate mousse
  • Сherry confit
  • Сrunchy chocolate layer
  • Сherry and chocolate crémeux
LEARN HOW TO:
TEXTURES:
  • make a well-baked linzer dough base
  • prepare a gluten-free almond sponge
  • prepare a creamy raspberry mousse
  • make n lychee and rose cream
  • prepare a perfect rose Chantilly
  • make a raspberry and rose coulis
  • cover the pastry with chocolate spray
  • decorate the pastry with rose Chantilly cream, juicy coulis, fresh raspberries and flower petals
  • Gluten-free almond sponge
  • Linzer dough
  • Marzipan
  • Raspberry mousse
  • Lychee and rose cream
  • Rose Chantilly
  • Raspberry and rose coulis
LEARN HOW TO:
TEXTURES:
  • make a soft and fragrant sponge
  • prepare a bright citrus marmalade
  • make a syrup for soaking the sponge
  • prepare a chocolate décor
  • Citrus sponge
  • Citrus marmalade
  • Syrup for soaking the sponge
  • Chocolate décor
LEARN HOW TO:
TEXTURES:
  • make a crispy croissant shell
  • prepare the smooth and rich mascarpone cream
  • make the refreshing strawberry-lime compote
  • make the strawberry custard
  • fill in well-baked croissant shell with mascarpone cream, strawberry-lime compote and strawberry custard
  • decorate the croissant tart with fresh fruits and berries
  • Croissant shell
  • Mascarpone cream
  • Strawberry-lime compote
  • Strawberry custard

LEARNING OUTCOMES

Master 5 modern pastries created using techniques and methods of best pastry Сhefs in the World
01
02
Drive your pastry business with this ready-to-sell collection of 5 stunning pastries
03
Learn to make croissant dough,
crémeux and mousse, Linzer dough, whipped ganache, crispy praline and much more
04
Learn how to assemble and decorate modern pastries created for gourmet restaurants and esteemed pastry boutiques

WHO IS THIS COURSE FOR

Pastry learners
who want to take
their mastery to a new level

You need foolproof recipes and techniques, guidance and support from a professional instructor. You want to prove your skills with a Certificate

Coffee shops,
pastry shops
or home bakeries owners

You need iconic pastries to enrich your pastry assortment with new flavors, increase sales and attract new customers

Pastry professionals
interested in Celebrity Chef's
pastry concepts

You want to learn how World known Chefs create their viennoiseries and cakes using the original foolproof recipes
Our celebrity Chefs will share with you their know-how of preparing modern, elegant and popular pastries.

You will get 5 online master classes and detailed foolproof PDF recipes and will make pastries with delicious fusions of bright flavors.

Get a collection of festive berry desserts to increase your sales.
Cherry individual cake by Dinara Kasko
There is no risk of discarded expensive products, money, time and nerves.

Professional recipes are developed by specialists, in order to obtain quality pastries, making optimal use of ingredients and cooking techniques.
A Ready for Business collection
of impressive pastries
Time and money saving when buying professional foolproof recipes
Amour cake by Gregory Doyan
Croissants tart by Antonio Bachour
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 differ from the assortment of those who use amateur recipes available to everyone in Internet.
Original and modern flavors that will excite your clients
One recipe of the course costs the same as one custom-made cake

ADVANTAGES OF THE COURSE

COURSE MATERIALS

Detailed PDF recipes that you can keep forever
Personal account on KICA learning platform
Tutor support and feedback
Online master classes
Check the list of tools and ingredients by following the link
COURSE MATERIALS

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 payment for the course.

Refunds are valid for online courses run by KICA Academy instructors from the date of purchase until the last day of the course support by the Academy instructors.

    UNIQUE MONEY BACK GUARANTEE

    100% refund if the course materials do not meet your expectations

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    TO GET A CERTIFICATE, YOU HAVE TO SEND ALL COURSE TASKS UNTIL THE LAST DAY OF THE COURSE. ALL TASKS HAVE TO BE APPROVED BY THE TUTOR
    You receive a certificate of successful completion of the course in English

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