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ANTONIO BACHOUR WITH PASTRIES
PRACTICAL ONLINE COURSE LED BY JULIEN BOUTONNET

ELEGANT TEA CAKES FOR PASTRY BOUTIQUE

Learn from Julien Boutonnet how to make 8 of the finest modern French pastries:
OCTOBER 21
Course start date
8 WEEKS
Course duration
8 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 Julien Boutonnet how to make a fragrant spicy bread!
The program, schedule and trial lessons may be changed at the tutor's discretion.
GET A 7-DAY FREE TRIAL
Register and learn from Julien Boutonnet how to make a fragrant spicy bread!
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.
JULIEN BOUTONNET ON HIS COURSE

COURSE PROGRAM

Genoa banana cake
The Genoa banana cake has a succulent Genoese sponge base, which I have topped with a lime caramel and banana cream.

Chef used the most basic tools and techniques to prepare this product. But, at the same time, this cake looks exquisite and will decorate any special occasion.

Extremely delicious lime caramel and lime and banana buttercream make taste of the cake even more interesting!
Hazelnut and salted caramel tart
This tart designed as a product for special occasions. Tart looks very dignified thanks to its exquisite décor. Differing in size, the voluminous caramel circles make this tart very elegant with their beautiful colour.

Moreover, this decoration makes up an important component of the tart's flavour. The Hazelnut and salted caramel tart will have four textures: hazelnut sable, hazelnut sponge, hazelnut gianduja and salted caramel.

Easy to assemble and luxurious appearance make this tart an ideal product for the pastry boutique showcase.
Citrus cake
Both adults and children love a dessert that combines baked textures with a little added fruity surprise.

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 baked in a long, elegant form so that it is more sophisticated to serve. Chef complement the cake with citrus marmalade to add bright fruity flavour and decorate it beautifully.
Breton style
Apple pie
This Apple pie look very attractive. And the contrasting flavours of Sablé Breton, silky, aromatic vanilla cream and baked apples go very well with each other.

The special feature of this pie is its beautiful assembly, complete with a decorative open middle. The floral pattern creates a festive mood, and the high baked sides make the pastry particularly appetising.

This elevated pastry is perfect for special occasions and can easily be the highlight of your pastry boutique.

Carrot cake
The Carrot cake looks bright and festive with its circular shape and billowing, rhythmic decoration. The orange colour gradient on the surface of the product makes it look even more appetising.

This pastry pleased you the soft and succulent texture of the cake. It is uniform, well-baked, and has a nice colour.

Simple ingredients and techniques are brilliant for both the home and the business environment.
Make this cake and see for yourself!
Chocolate cake
This cake is composed of three chocolate textures: juicy chocolate cake, ganache made from three kinds of delicious chocolate and glaze.

The cake covered the with a thin layer of crisp chocolate glaze and caramelised almonds it look delicious and festive.

The succulent, chocolate baked texture complements the creamy texture of the chocolate ganache exquisitely. The nuts and chocolate glaze perfectly accompany the base flavour by adding a delicious crunch.

If you need to make a simple but spectacular chocolate product, this cake is a brilliant practical solution.
Millefeuille tart
The Millefeuille tart assembled from two thin layers of shortcrust pastry, ganache, a crunchy hazelnut layer and a nut sponge. This is one of the most popular flavour combinations and is always a best seller.

The presentation of a tart - light and elegant, in the shape of a crown. And at the same time, importantly, it is very practical when it comes to making it in production.

The Millefeuille tart is sophisticated, but at the same time, convenient for production. Prepare this tart and see its creative and practical benefits for yourself.
Spicy bread
This is original recipe of traditional French spicy bread by Chef Julien Boutonnet. This cake is succulent, amazingly flavourful and easy to make.

The honey, orange and lemon zest and ensemble of spices work together to create an incredible flavour. The mesmerizing aroma of spices warms and creates a festive mood.

Even with minimal equipment you can make an exquisitely shaped pastry. Use this cake recipe to make both everyday treats and products that stun on your pastry showcase.
The program, schedule and trial lessons may be changed at the tutor's discretion.
LESSONS 4 - 8
  • Genoese sponge
  • Lime caramel
  • Banana and lime buttercream
CAKE TEXTURES:
LEARN HOW TO:
  • make a a succulent Genoese sponge
  • prepare an extremely delicious lime caramel with amazing aroma
  • make a gorgeous banana and lime buttercream
  • cover the pastry with nappage
  • decorate the pastry with two-colored coconut flakes and the voluminous cream decoration
  • Hazelnut sable
  • Hazelnut sponge
  • Hazelnut gianduja
  • Salted caramel
CAKE TEXTURES:
  • make a crunchy well-baked hazelnut sable
  • make a hazelnut sponge with with rich nutty taste
  • prepare a hazelnut gianduja
  • make a salted caramel
  • assemble the tart textures
  • decorate the tart with the voluminous caramel circles
LEARN HOW TO:
  • Sponge cake
  • Citrus marmalade
  • Syrup for soaking the sponge
  • Chocolate décor
CAKE TEXTURES:
LEARN HOW TO:
  • make soft and fragrant sponge
  • prepare the bright citrus marmalade
  • making the syrup for soaking the sponge
  • preparing the chocolate décor
  • coat the cake with nappage and decorate with chocolate décor
  • Sablé breton
  • Custard
  • Frangipane and vanilla cream
  • Baked apples
CAKE TEXTURES:
LEARN HOW TO:
  • making the sablé breton
  • making the custard
  • preparing a silky, aromatic frangipane and vanilla cream
  • preparing the baked apples
  • assemble the cake with a decorative open middle
  • decorate the cake with floral pattern
  • Carrot cake
  • Calamansi meringue
  • Neutral glaze
CAKE TEXTURES:
  • bake a soft and succulent carrot cake
  • making the calamansi meringue
  • making the neutral glaze
  • decorate the cake with bright necklace of calamansi meringue
LEARN HOW TO:
  • Chocolate cake
  • Chocolate ganache
  • Syrup for soaking
  • Chocolate glaze
  • Caramelised almonds
CAKE TEXTURES:
  • bake a juicy chocolate cake
  • make a ganache made from three kinds of delicious chocolate
  • prepare crisp chocolate glaze
  • make caramelised almonds
  • decorate cake with chocate glaze and crunchy nuts
LEARN HOW TO:
  • Shortcrust pastry
  • Chocolate and hazelnut sponge
  • Hazelnut praline
  • Crispy hazelnut layer
  • Chocolate ganache
CAKE TEXTURES:
  • make a well-baked shortcrust pastry
  • prepare a chocolate and hazelnut sponge
  • make rich hazelnut praline
  • prepare a crunchy hazelnut layer
  • make silky and delicious chocolate ganache
  • assamble elegant pastry in the shape of a crown
LEARN HOW TO:
  • Cake
  • Syrop for coaking
CAKE TEXTURES:
  • prepare the spice mixture for cake
  • bake a succulent, amazingly flavourful cake
  • soak the cake
LEARN 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 Julien Boutonnet how to make a fragrant spicy bread!
The program, schedule and trial lessons may be changed at the tutor's discretion.
GET A 7-DAY FREE TRIAL
Register and learn from Julien Boutonnet how to make a fragrant spicy bread!
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
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!