FRUIT AND BERRY PASTRIES
BY ANTONIO BACHOUR
ONLINE COURSE WITH INSTRUCTOR'S SUPPORT
Learn to make 3 iconic pastries by Antonio Bachour: Exotic finger bar, Red tart and Delice individual cake
Click to order
GET A 7-DAY FREE TRIAL
Register and learn from Chef Antonio Bachour how to make a Blueberry jelly!
After registration you will receive an email within 15 minutes. Don't forget to check your Spam folder.
No credit card required for registration.
No credit card required for registration.
COURSE PROGRAM
Exotic
finger bar
This bar embodies the spirit of summer with its bright appearance and long, elegant shape. It will definitely stand out in your pastry shop display.
To make this recipe, our chef combines a lime sponge cake, pineapple-coconut cremeux, coconut whipped ganache and passion fruit gel. The passion fruit gel recipe includes iota carrageenan – a vegan gelling agent which gives a unique gel texture.
Make this dessert to get in the mood for summer and feel the spirit of Miami beach!
To make this recipe, our chef combines a lime sponge cake, pineapple-coconut cremeux, coconut whipped ganache and passion fruit gel. The passion fruit gel recipe includes iota carrageenan – a vegan gelling agent which gives a unique gel texture.
Make this dessert to get in the mood for summer and feel the spirit of Miami beach!
Red Tart
chef's signature
The textures in this tart are incredible: moist almond cream, silky namelaka, blueberry jelly. The bright red shell creates an expressive contrast and will invite you to taste the dessert.
The Red Tart is decorated with a raspberry confit hemisphere and fresh berries. They bring energy and life to the dessert and accentuate the magnificent color of the tart shell.
Take the challenge and make this bright summer treat for your customers, guests or for yourself!
The Red Tart is decorated with a raspberry confit hemisphere and fresh berries. They bring energy and life to the dessert and accentuate the magnificent color of the tart shell.
Take the challenge and make this bright summer treat for your customers, guests or for yourself!
Delice
individual cake
First, this bright dessert will seduce you with its colors and textures. And then, it will delight you with its fresh, creamy and fruity flavors.
You can taste the flavors before even taking the first bite. Each layer of the individual cake speaks for itself: delicate almond sponge, mango jelly, lemon cream and rum whipped ganache make this dessert a real delice.
This dessert is a true masterpiece and to make it, you only need one frame. No molds.
You can taste the flavors before even taking the first bite. Each layer of the individual cake speaks for itself: delicate almond sponge, mango jelly, lemon cream and rum whipped ganache make this dessert a real delice.
This dessert is a true masterpiece and to make it, you only need one frame. No molds.
The program, schedule and trial lessons may be changed by the tutor's decision
- Lime sponge cake
- Pineapple-coconut cremeux
- Coconut whipped ganache
- Passion fruit gel
TEXTURES:
LEARN HOW TO:
- make a moist lime sponge cake
- prepare the silky pineapple-coconut cremeux
- make the bright passion fruit gel with iota carrageenan
- pipe the whipped ganache in an elegantly swirled vermicelli wave
- decorate the bar with fresh raspberries and whipped ganache
- Red shortcrust
- Almond cream
- White chocolate namelaka
- Blueberry jelly
- Raspberry confit
TEXTURES:
LEARN HOW TO:
- make a well-baked red shortcrust with a rich, appetizing color
- prepare the almond cream
- prepare the creamy white chocolate namelaka
- make the bright blueberry jelly
- make the delicious raspberry confit
- decorate the tart with raspberry confit hemisphere and fresh berries
- Almond sponge
- Almond crumble
- Rum whipped ganache
- Lemon cream
- Mango jelly
- Chocolate décor
TEXTURES:
- make a tender almond sponge
- prepare the almond crumble
- make the exotic rum whipped ganache
- make the light and fresh lemon cream
- make the bright mango jelly
- decorate the pastry with chocolate décor, mango jelly and crunchy crumble
LEARN HOW TO:
GET A 7-DAY FREE TRIAL
Register and learn from Chef Antonio Bachour how to make a Blueberry jelly!
After registration you will receive an email within 15 minutes. Don't forget to check your Spam folder.
No credit card required for registration.
No credit card required for registration.
Pastry chef, restaurant owner
Best Pastry Chef 2018, Pastry Chef of the year 2019
Best Pastry Chef 2018, Pastry Chef of the year 2019
"Hello, I am Antonio Bachour and welcome to my «Fruit and berry pastries» course! I started my professional career in pastry when I was 17 years old.
I have more than 30 years of experience in creating and producing pastries. I had the honor of working at the Four Seasons Hotels, Trump Hotels, St. Regis Hotels at ONE to THREE Michelin Stars Restaurants.
Over the past 10 years I have published 6 books on Chocolate, Plated Desserts, Viennoiserie and other pastries.
Today, I am inviting you to prepare a range of bright pastries with me: Red tart, Delice individual cake, Exotic finger bar.
To make this course useful and exciting, I have selected different types of pastries to offer you a number of foolproof recipes and techniques which I use on a daily basis in Bachour Miami pastry shop. Each pastry will delight you with its striking look & joyful flavor!"
I have more than 30 years of experience in creating and producing pastries. I had the honor of working at the Four Seasons Hotels, Trump Hotels, St. Regis Hotels at ONE to THREE Michelin Stars Restaurants.
Over the past 10 years I have published 6 books on Chocolate, Plated Desserts, Viennoiserie and other pastries.
Today, I am inviting you to prepare a range of bright pastries with me: Red tart, Delice individual cake, Exotic finger bar.
To make this course useful and exciting, I have selected different types of pastries to offer you a number of foolproof recipes and techniques which I use on a daily basis in Bachour Miami pastry shop. Each pastry will delight you with its striking look & joyful flavor!"
COURSE AUTHOR
ANTONIO BACHOUR
Pastry chef, restaurant owner
Best Pastry Chef 2018,
Pastry Chef of the year 2019
Best Pastry Chef 2018,
Pastry Chef of the year 2019
LEARNING OUTCOMES
01
Discover new interesting jelly textures made with unusual jellifying agents
Make 3 delicious pastries and use this ready-to-sell collection to take your pastry business to the next level
Learn to make colored shortbread, whipped ganache, cremeux and much more
02
03
04
Master the techniques and methods of one of the best pastry chef in the world - Antonio Bachour
WHO THIS COURSE IS FOR
Pastry learners
who want to take their mastery to the next 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, adding new flavors, boosting sales and attracting new customers
Pastry professionals
interested in Antonio Bachour's
pastry concept
You want to learn how the chef creates his individual cakes, try out his original recipes and learn to make chef's pastry shops pastries
COURSE MATERIALS
Detailed PDF recipes that you can keep forever
Personal account on KICA learning platform
Tutor support and feedback
Online masterclasses
Check the list 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 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
GET A CERTIFICATE
PROVE YOUR QUALIFICATIONS WITH A CERTIFICATE OF SUCCESSFUL COURSE COMPLETION
TO GET A CERTIFICATE, YOU NEED TO SEND ALL COURSE TASKS BY THE LAST DAY OF THE COURSE. ALL TASK SUBMISSIONS NEED TO BE REVIEWED AND APPROVED BY THE TUTOR
TO GET A CERTIFICATE, YOU NEED TO SEND ALL COURSE TASKS BY THE LAST DAY OF THE COURSE. ALL TASK SUBMISSIONS NEED TO BE REVIEWED AND APPROVED BY THE TUTOR
You will receive a certificate of successful course completion in English
STUDENT REVIEWS OF
FRUIT AND BERRY PASTRIES
TRAINING PACKAGE WITH ACADEMY INSTRUCTORS SUPPORT
By purchasing educational programs, you agree to the terms of use
• 3 online masterclasses
• 3 detailed PDF recipes - each recipe contains artistic pictures demonstrating
the finished pastry and its cross section
• 3 bonus online masterclasses on cakes by Nicolas Boussin: Fraisier, Pavlova, Dijonnais
• Professional KICA Academy instructor support
Course duration is 4 weeks.
• 3 detailed PDF recipes - each recipe contains artistic pictures demonstrating
the finished pastry and its cross section
• 3 bonus online masterclasses on cakes by Nicolas Boussin: Fraisier, Pavlova, Dijonnais
• Professional KICA Academy instructor support
Course duration is 4 weeks.
• Watch the online masterclasses and use course materials on any device
at any time for 12 months
at any time for 12 months
• Our KICA pastry instructors give feedback on each of your tasks
and answers your questions during 4 weeks
and answers your questions during 4 weeks
• You will receive a certificate of successful course completion in English
To obtain your certificate, you need to submit all course tasks
within 4 weeks of the course purchase date.
All tasks need to be approved by the instructor.
To obtain your certificate, you need to submit all course tasks
within 4 weeks of the course purchase date.
All tasks need to be approved by the instructor.
• Audio: English
• Subtitles: English
• Subtitles: English
• 3 online masterclasses
• 3 detailed PDF recipes - each
recipe contains artistic pictures
demonstrating the finished
pastry and its cross section
• 3 bonus online masterclasses
on cakes by Nicolas Boussin:
Fraisier, Pavlova, Dijonnais
• Professional KICA Academy
instructor support
Course duration is 4 weeks.
• 3 detailed PDF recipes - each
recipe contains artistic pictures
demonstrating the finished
pastry and its cross section
• 3 bonus online masterclasses
on cakes by Nicolas Boussin:
Fraisier, Pavlova, Dijonnais
• Professional KICA Academy
instructor support
Course duration is 4 weeks.
• Watch the online masterclasses and
use course materials on any device
at any time for 12 months
use course materials on any device
at any time for 12 months
• Our KICA pastry instructors
give feedback on each of your
tasks and answers your questions
during 4 weeks
give feedback on each of your
tasks and answers your questions
during 4 weeks
• You will receive a certificate
of successful course completion
in English
To obtain your certificate, you
need to submit all course tasks
within 4 weeks of the course
purchase date. All tasks need to
be approved by the instructor.
of successful course completion
in English
To obtain your certificate, you
need to submit all course tasks
within 4 weeks of the course
purchase date. All tasks need to
be approved by the instructor.
• Audio: English
• Subtitles: English
• Subtitles: English
UNIQUE MONEY BACK GUARANTEE
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.
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.
FREQUENTLY ASKED QUESTIONS
1. Support is provided for queries relating to the course made within four weeks
of the course purchase date.
2. Questions should be asked in the designated forums, i.e. in the сomments under the course lessons.
3. Homework is only checked if you provide high-quality pictures of the product,
where all the textures can be seen. Photos of the whole product and the cut are required.
The product must not be frozen.
of the course purchase date.
2. Questions should be asked in the designated forums, i.e. in the сomments under the course lessons.
3. Homework is only checked if you provide high-quality pictures of the product,
where all the textures can be seen. Photos of the whole product and the cut are required.
The product must not be frozen.
You will have access to the online masterclasses and other course materials for 12 months.
The countdown starts on the first day of the course.
All materials will be stored in your personal account on the KICA learning platform.
The countdown starts on 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,
ask the instructor any questions, and share their thoughts and experiences with other students.
KICA's professional pastry instructors will answer all your pastry 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 at info@kica-online.com
ask the instructor any questions, and share their thoughts and experiences with other students.
KICA's professional pastry instructors will answer all your pastry 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 at info@kica-online.com
• Audio: English
• Subtitles: English
• Subtitles: English
You can access the course materials
immediately after payment using the
email address that you specified
when paying.
immediately after payment using the
email address that you specified
when paying.
1. Support is provided for queries
relating to the course made within
four weeks of the course purchase
date.
2. Questions should be asked in
the designated forums, i.e. in the
сomments under the course lessons.
3. Homework is only checked if
you provide high-quality pictures of
the product, where all the textures
can be seen. Photos of the whole
product and the cut are required.
The product must not be frozen.
relating to the course made within
four weeks of the course purchase
date.
2. Questions should be asked in
the designated forums, i.e. in the
сomments under the course lessons.
3. Homework is only checked if
you provide high-quality pictures of
the product, where all the textures
can be seen. Photos of the whole
product and the cut are required.
The product must not be frozen.
You will have access to the online
masterclasses and other course
materials for 12 months.
The countdown starts on the
first day of the course.
All materials will be stored in your
personal account on the KICA
learning platform.
masterclasses and other course
materials for 12 months.
The countdown starts on 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, ask the
instructor any questions, and share
their thoughts and experiences
with other students.
KICA's professional pastry
instructor's will answer all your
pastry 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 at info@kica-online.com
to the learning platform, where
they can post their work, ask the
instructor any questions, and share
their thoughts and experiences
with other students.
KICA's professional pastry
instructor's will answer all your
pastry 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 at info@kica-online.com
• Audio: English
• Subtitles: English
• Subtitles: English
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