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.
3 MONTHS with instructor's support
7LESSONS with detailed PDF recipes
GET A 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.
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. 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!
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!
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.
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!
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 and schedule may be changed at the tutor's discretion.
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 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 master 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.
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
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
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!
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!
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 course payment.
Refunds are valid for online courses run by KICA Academy instructors from the date of purchase until the last day of instruction support on the course.
UNIQUE MONEY BACK GUARANTEE
100% refund if the course materials do not meet your expectations
GET A CERTIFICATE
PROVE YOUR QUALIFICATIONS: GET A CERTIFICATE OF SUCCESSFUL COURSE COMPLETION
TO GET A CERTIFICATE, SEND ALL OF YOUR COURSE TASKS within 3 months after the purchase date. ALL TASKS MUST BE APPROVED BY THE TUTOR.
You will receive a certificate of successful course completion in English
TRAINING PACKAGE WITH ACADEMY INSTRUCTORS SUPPORT
By purchasing educational programs, you agree to the terms of use
• 7 online video master classes
• 7 detailed PDF recipes - each recipe contains artistic pictures demonstrating the finished pastry and its cut
• Professional KICA Academy instructor support
• Watch the online video master classes and 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 the 3 months after the purchase date
• You will receive a certificate of successful course completion in English
To obtain your certificate, you need to submit all course tasks within 3 months of the course purchase date. All tasks need to be approved by the instructor.
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.
STUDENT REVIEWS ON OUR COURSES:
FREQUENTLY ASKED QUESTIONS
Check the lists of tools and ingredients by following the links:
1. Support is provided for queries related to the course within 16 weeks after the purchase date.
2. Works should be sent by e-mail ondemand.kica@gmail.com within 3 months after the purchase date.
3. Questions should be asked in the designated places: the сomments under course lessons.
4. Homework is only checked if there are good 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 video master 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.
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: ondemand.kica@gmail.com
Audio: English Subtitles: English
Check the lists of tools and ingredients by following the links:
1. Support is provided for queries relating to the course made within 3 months 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 video master classes and other course materials for 12 months starting from 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 exchange their thoughts and experiences with other students.
KICA's professional instructors will answer all your 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: info@kica-online.com
Audio: English Subtitles: English
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