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ANTONIO BACHOUR WITH PASTRIES
PRACTICAL ONLINE COURSE LED BY NICOLAS LAMBERT

MODERN FRENCH PASTRIES

Learn from Nicolas Lambert how to make 7 of the finest modern French pastries: Raspberry and Rose Flower, Three Chocolates, Vanilla and Caramel Puff, Strawberry and Pistachio Pie Tartlet, Bee Medovik, Citrus Tartlet, and a Coconut Caramel and Lime Cake.
OCTOBER 27
Course start date
7 WEEKS
Course duration
7 LESSONS
with instructor's support
ANTONIO BACHOUR WITH PASTRIES
PRACTICAL ONLINE COURSE LED BY NICOLAS LAMBERT

MODERN FRENCH PASTRIES

Learn from Nicolas Lambert how to make 7 of the finest modern French pastries: Raspberry and Rose Flower, Three Chocolates, Vanilla and Caramel Puff, Strawberry and Pistachio Pie Tartlet, Bee Medovik, Citrus Tartlet, and a Coconut Caramel and Lime Cake.
SEPTEMBER 15
Course start date
7 WEEKS
Course duration
7 LESSONS
with instructor's support
GET A 7-DAY FREE TRIAL
7-DAY FREE TRIAL
After registration you will receive an email within 15 minutes. Don't forget to check your Spam folder.
No credit card required for registration.
Register and learn from Nicolas Lambert how to make a light and airy raspberry mousse!
The program, schedule and trial lessons may be changed at the tutor's discretion.
GET A 7-DAY FREE TRIAL
Register and learn from Nicolas Lambert how to make a light and airy raspberry mousse!
GET 7-DAY FREE TRIAL
The program, schedule and trial lessons may be changed at the tutor's discretion.
After registration you will receive an email within 15 minutes. Don't forget to check your Spam folder.
No credit card required for registration.
NICOLAS LAMBERT ON HIS COURSE

COURSE PROGRAM

Raspberry and Rose Flower
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!
Three Chocolates
individual cake
The Three Chocolates cake is a dignified individual treat which proudly shows off its magnificent shape. A well-known classic pastry, it is presented in a modern way for haute cuisine.

This is a sophisticated pastry - due to a perfectly selected balance of chocolate flavors, an excellent result is always obtained with this cake. It combines two types of whipped ganache, which provide the pastry with a light taste. The melting texture of namelaka enhances the tasting experience and makes it a real pleasure.

Make these luxurious individual cakes and experience a wonderful balance of chocolate textures that delight not only the taste buds, but the eyes as well!
Vanilla and Caramel
choux
This is a classic puff pastry presented in a modern and elegant manner. Chef Nicolas Lambert will show you how to make a classic puff pastry covered in krakelen.

The pastries have a delicious caramel cream filling and are decorated with a curl of vanilla cream, which is filled with praline. Delicious, attractive and seductive, these textures will please even the most esteemed pastry enthusiasts.

Make this minimalistic yet lavish Vanilla and Caramel puff pastry and enjoy the rich taste and elegant look of modern French patisserie!
Strawberry and Pistachio Pie
tartlet
This tartlet shows off the classic combination of strawberry and pistachio with a modern and elegant presentation. The beautiful, fluid coulis texture seduces everyone to try it. Made from fresh strawberries, the décor is very beautifully laid out.

The combination of three contrasting textures - rich berry, silky creamy, and well-baked - makes this pastry truly a masterpiece.

All the flavors have a distinct character, creating an amazing medley of tastes. The pastry is filled with summer and freshness.

Make this tartlet for those special romantic moments!
Bee Medovik
individual cake
This recipe presents Chef Nicolas Lambert's version of the traditional honey cake. This individual cake contains all the elements of classic Medovik, which are assembled here in a creative yet elegant way.

With its soft, juicy flavors, this pastry has a wonderfully delicate aroma and honey aftertaste. The creamy, honey flavors and the perfect balance of honey sponge and cream are also a true delight. Delicious, attractive and seductive, these well-baked textures will charm all who try them.

The Bee Medovik design is truly a sophisticated artwork that attracts attention and impresses at first sight!
Citrus Tart
This tartlet seduces with its fresh and juicy textures, which are beautifully presented on a baked base.

Almost all of the textures are visible, enhancing the attractive and appetizing nature of the pastry.

Instead of using a classic, rather sweet meringue, Chef Nicolas Lambert makes a light, refreshing whipped jelly, giving the pastry an unusual shape. For the base, he complements the crispy and crumbly sablé Breton with contrasting fresh textures - a lime cream and gel with a spicy note of basil.

Make this bright pastry and experience the fresh citrus flavors and delightful basil notes!
Coconut Caramel and Lime cake
With its unusual shape, this cake looks futuristic and, at the same time, very appetizing and attractive due to its coconut and caramel decoration, which is beautifully presented on light, airy cream.

Chef Nicolas Lambert uses a special recipe for the meringue, using xanthan for the base of the cake. The texture of this meringue is designed to allow you to work with it for a long time, so that you can easily form it into the desired shape and it maintains its appearance for longer.

Make this magnificent cake and impress everyone with its appearance and taste!
The program, schedule and trial lessons may be changed at the tutor's discretion.
LESSONS 4 - 7
  • Gluten free almond sponge
  • Linzer dough
  • Marzipan
  • Raspberry mousse
  • Lychee and rose cream
  • Rose chantilly
  • Raspberry and rose coulis
CAKE TEXTURES:
LEARN HOW TO:
  • make a well-baked linzer dough base with a rich, tasty color
  • prepare a delicate gluten free almond sponge
  • prepare a creamy raspberry mousse
  • make a gorgeous lychee and rose cream
  • prepare a perfect rose chantilly
  • make a bright raspberry and rose coulis
  • cover the pastry with red chocolate spray
  • decorate the pastry with rose chantilly cream, juicy coulis, fresh raspberries and flower petals
  • Brownie sponge
  • Crunchy hazelnuts
  • Feuilletine
  • Namelaka Ivoire
  • Chantilly Guanaja
  • Chantilly Tanariva
  • Cocoa sablé
  • Caramelized cocoa nibs
CAKE TEXTURES:
  • make a rich and tender brownie sponge
  • prepare crunchy hazelnuts
  • make a crispy feuilletine
  • make a delightful namelaka with Valhrona Ivorie chocolate
  • make two perfect chocolate chantilly creams with Valhrona Guanaja and Tanariva
  • make a cocoa sablé as the base for the cake
LEARN HOW TO:
  • Choux
  • Craquelin coating
  • Vanilla cream
  • Caramel cream
  • Caramelized pecans
  • Praline
CAKE TEXTURES:
LEARN HOW TO:
  • make a crispy, well-baked choux
  • prepare a crunchy craquelin coating
  • make a light vanilla cream
  • prepare a silky caramel cream
  • caramelize pecans
  • make a rich praline
  • fill the choux with caramel cream
  • pipe the vanilla cream in an elegant swirl
  • decorate the choux with vanilla cream, praline and caramelized pecans
  • Gluten free pistachio sponge
  • Linzer dough
  • Strawberry marmalade
  • Pistachio cream
  • Strawberry coulis
CAKE TEXTURES:
LEARN HOW TO:
  • make a gluten free pistachio sponge
  • prepare a linzer dough
  • make a bright strawberry marmalade
  • prepare a silky pistachio cream
  • make a seductive strawberry coulis
  • assemble and decorate the final tartlet with a pistachio cream swirl, strawberry coulis and caramelized pistachios
  • Honey sable
  • Honey sponge
  • Cream made with sour cream
  • Honey mousse
  • Sea buckthorn coulis
  • Yellow glaze
  • Honey tuiles
CAKE TEXTURES:
  • bake a perfect honey sable and sponge
  • make a melty cream
  • prepare a light honey mousse
  • make a delicious sea buckthorn coulis
  • prepare a bright yellow glaze
  • assemble an original egg-shaped Bee Medovik
  • cover the pastry with yellow glaze
  • decorate the pastry with chocolate and thin honey tuiles
LEARN HOW TO:
  • Gluten free almond sponge
  • Sablé breton
  • Lime and basil cream
  • Lemon meringue
  • Basil and lime gel
CAKE TEXTURES:
  • make a delicate gluten free almond sponge
  • prepare a crunchy sablé breton
  • make a refreshing lime and basil cream
  • make a light lemon meringue
  • prepare a delightful basil and lime gel
  • assemble and decorate the tartlet with fresh citrus pieces
LEARN HOW TO:
  • Capucine cocоnut sponge
  • Сoconut meringue
  • Coconut cream
  • Caramel mousse with lime
  • Liquid caramel
CAKE TEXTURES:
  • make a light and tender capucine cocоnut sponge
  • prepare a coconut meringue using xanthan
  • make an exceedingly delicious coconut cream
  • prepare a caramel mousse with lime
  • make a liquid caramel
  • assemble all these textures into a magnificent cake
  • decorate the cake with caramel, coconut flakes and lime zest
LEARN HOW TO:
AFTER THIS COURSE YOU WILL
01
Learn how to assemble and decorate modern pastries created for gourmet restaurants and esteemed pastry boutiques
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
02
03
04
Master 7 modern French pastries created by Chef Nicolas Lambert, current Senior Executive Pastry Chef at Four Seasons Dubai
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 menu 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 pastries, taste his original desserts and learn new recipes from his "Modern French Pastries" collection.
ADVANTAGES OF THE COURSE
Chef Nicolas Lambert will share with you his expert knowledge about preparing modern, elegant and luxurious pastries.

You will receive seven video classes and detailed, foolproof PDF-recipes that will allow you to make elegant pastries that each contain a delicious fusion of flavors.

Access a collection of impressive pastry recipes to help you grow your sales.
NICOLAS LAMBERT DECORATE THE CAKE
We offer you professional recipes that combine an optimal use of ingredients with the best cooking techniques.

There is no risk of wasting time, money or expensive products and spoiling the mood.

Enrich your showcase with beautifully formed and luxuriously decorated pastries that are bound to delight your clients with their look and taste.
A collection of modern French pastries that is ready for business
Saving time and money by buying professional recipes
NICOLAS LAMBERT
Using simple ingredients, you will create seven luxurious pastries designed by Nicolas Lambert: Raspberry and Rose Flower, Three Chocolates, Vanilla and Caramel Puff, Strawberry and Pistachio Pie Tartlet, Bee Medovik, Citrus Tartlet, Coconut Caramel and Lime Cake.

Each pastry individually impresses with its taste and look.

Take your business to a new level by using the Modern French Pastries collection by Nicolas Lambert.
Original and modern flavors that will excite your clients
GET A 7-DAY FREE TRIAL
7-DAY FREE TRIAL
After registration you will receive an email within 15 minutes. Don't forget to check your Spam folder.
No credit card required for registration.
Register and learn from Nicolas Lambert how to make a light and airy raspberry mousse!
The program, schedule and trial lessons may be changed at the tutor's discretion.
GET A 7-DAY FREE TRIAL
Register and learn from Nicolas Lambert how to make a light and airy raspberry mousse!
GET 7-DAY FREE TRIAL
The program, schedule and trial lessons may be changed at the tutor's discretion.
After registration you will receive an email within 15 minutes. Don't forget to check your Spam folder.
No credit card required for registration.
Senior Executive Pastry Chef at Four Seasons Dubai
Asia's Best Pastry Chef 2018
Hello, everyone! I'm Nicolas Lambert, and welcome to my "Modern French Pastries" course.

Today, I invite you to join my ambitious course "Modern French Pastries" — ideal for perfectionists. In this course, you will be taught how to make classic French haute cuisine and present it in an elegant and contemporary fashion. All of the recipes are specially selected for their rich and palatable flavors.

Designed for gourmet restaurants and high-end pastry boutiques, my desserts are, by nature, ambitious. They reflect the highest standards of quality in both their taste and appearance.

As a student of mine, you shall learn recipes that are used in professional French cuisine, thus reaching a new level of knowledge, skill and experience. You shall learn how to prepare choux au craquelin, silky whipped ganache, Linzer dough, marzipan sponge, xanthan-based meringue, whipped jelly and much, much more.

Join my course and explore the world of haute cuisine!
NICOLAS LAMBERT
NICOLAS LAMBERT
COURSE AUTHOR —
NICOLAS LAMBERT
Get to know a chef who will take you to a new level of pastry skill and knowledge!
NICOLAS LAMBERT
COURSE MATERIALS
COURSE MATERIALS
7 detailed PDF recipes to keep forever
Personal account on the KICA learning platform
KICA instructor support and feedback
7 comprehensive video classes
Check out our lists of tools and ingredients
course runs in both French and English
GET A CERTIFICATE
KICA CERTIFICATE
PROVE YOUR QUALIFICATIONS: GET A CERTIFICATE OF SUCCESSFUL COURSE COMPLETION

TO GET A CERTIFICATE, SEND ALL OF YOUR COURSE TASKS BY THE LAST DAY OF THE COURSE. ALL TASKS MUST BE APPROVED BY THE TUTOR.
You will receive a certificate of successful course completion in English
Take advantage of this exclusive price offer until June 5th!
FULL COURSE PROGRAM

7 detailed PDF recipes, each containing artistic pictures demonstrating the final pastry and its cut.

7 online video classes

INSTRUCTOR SUPPORT

Our KICA pastry instructor gives feedback on each of your tasks and answers all your questions.

CERTIFICATE

You will receive a certificate of successful course completion signed by Nicolas Lambert. The certificate is issued in English.

To get a certificate, you must send all 7 course tasks by the last day of the course. All tasks must be approved by the instructor. The course duration is 7 weeks.

ACCESS TO COURSE MATERIALS FOR 12 MONTHS

Watch online video classes and use course materials
on any device at any time for 12 months

COURSE LANGUAGE

Voiceover: English
Subtitles: English
SPECIAL
PRICE
400$
400$

TRAINING PACKAGE WITH ACADEMY
INSTRUCTOR SUPPORT

By purchasing any of these educational programs, you agree to the terms of use
More than 10000 students from 50 countries have successfully completed our courses!
KARIM BOURGI reviews
Thank you for perfect taste balanced recipes
Аrtur Popravkin
What a fantastic taste! I'm loving all of these pastries! Thank you!
Mauricio Mori
all cakes turn out very delicious, recently Opera is my favorite :)
Diana Pater
The most exotic chocolate Eclair recipe of all!
I loved it so much. Thank you so much, chef!
Sahar Jahanikia
Loving the course "Tart and Tartlets" - Thanks!!
Andrea Wilson

STUDENT REVIEWS ON OUR COURSES:

MORE REVIEWS
FREQUENTLY ASKED QUESTIONS
Tools and Ingredients
Check the lists of tools and ingredients by following the links:

List of tools

List of ingredients
What does the course consist of?
The duration of the course is 7 weeks. Every week you get access to 1 class.

Each class of this online course includes:

1. A detailed PDF recipe. Each contains artistic pictures demonstrating the finished pastry and its cut.

2. A detailed video class for each recipe, as well as additional videos.

3. The KICA pastry instructor gives feedback to each of your tasks and answers all your questions.

4. Certificate. To get a certificate, you have to submit all course tasks by the last day of the course. All tasks have to be approved by the instructor.

5. The task is delivered weekly, however, you may submit it any time before the end of the course. All tasks have to be approved by the instructor. The course duration is 7 weeks.

Each Sunday, or earlier, you will send the completed weekly task to the KICA tutor on the learning platform. This includes photos of the prepared pastries, together with their overall appearance and cut.

The photos should be of a good quality and not be taken against a black background.
Will I have access to course materials after the course?
You will have access to the video classes 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.
What will be needed to complete the course?
To join the course, you will need access to the internet from a mobile device or a desktop computer. Also, you will be able to get hold of the right tools and ingredients. Then create a personal account on KICA learning platform:

Create a personal account on the KICA learning platform
Who can help me if I have problems or questions?
All course participants have access to the learning platform where they can post their works, ask the instructor any questions and exchange impressions and experiences with other students.

KICA's professional pastry instructors will answer all your questions about pastries and techniques during European business hours within 2 business days.

You can contact our technical support in the event of any technical issues.
Contact us: info@kica-online.com
Course Language
Voiceover: English
Subtitles: English
Message us:
+38 068 863 1586

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For all questions, please contact: info@kica-online.com
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