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E-BOOK CONTENTS
100% Chocolate
893
Learn how to make:
○ Gelatin mass
○ Gluten–free chocolate sponge
○ Crunchy hazelnut layer
○ Dark chocolate crémeux
○ Dark chocolate sauce
○ Dark chocolate glaze with caramelized cocoa nibs
○ Tanariva Chantilly cream
○ Gelatin mass
○ Gluten–free chocolate sponge
○ Crunchy hazelnut layer
○ Dark chocolate crémeux
○ Dark chocolate sauce
○ Dark chocolate glaze with caramelized cocoa nibs
○ Tanariva Chantilly cream
⭐ 5.0
Bee Medovik
805
Learn how to make:
○ Gelatin mass
○ Honey shortbread
○ Medovik sponge
○ Smetana cream
○ Sea buckthorn coulis
○ Honey mousse
○ Opaline wings
○ Bee stings
○ Yellow glaze
○ Gelatin mass
○ Honey shortbread
○ Medovik sponge
○ Smetana cream
○ Sea buckthorn coulis
○ Honey mousse
○ Opaline wings
○ Bee stings
○ Yellow glaze
⭐ 5.0
Citrus and Basil Tarts
723
Learn how to make:
○ Gelatin mass
○ Lime and basil curd
○ Gluten-free almond sponge
○ Brittany shortbread
○ Lemon meringue
○ Basil and lime gel
○ Gelatin mass
○ Lime and basil curd
○ Gluten-free almond sponge
○ Brittany shortbread
○ Lemon meringue
○ Basil and lime gel
⭐ 4.9
Coconut, Caramel and Lime Cake
750
Learn how to make:
○ Gelatin mass
○ Coconut dacquoise sponge
○ Coconut meringue
○ Caramel and lime mousse
○ Coconut Chantilly cream
○ Liquid caramel
○ Coconut chips
○ Gelatin mass
○ Coconut dacquoise sponge
○ Coconut meringue
○ Caramel and lime mousse
○ Coconut Chantilly cream
○ Liquid caramel
○ Coconut chips
⭐ 4.9
Raspberry and Rose Flower
477
Learn how to make:
○ Gelatin mass
○ Gluten-free almond sponge
○ Lychee and rose cream
○ Raspberry and rose coulis
○ Raspberry mousse
○ Linzer dough
○ Rose Chantilly cream
○ Red velour coating mixture
○ Gelatin mass
○ Gluten-free almond sponge
○ Lychee and rose cream
○ Raspberry and rose coulis
○ Raspberry mousse
○ Linzer dough
○ Rose Chantilly cream
○ Red velour coating mixture
⭐ 4.9
Strawberry and Pistachio Tartlets
695
Learn how to make:
○ Gelatin mass
○ Pistachio sponge
○ Linzer dough
○ Pistachio Chantilly
○ Strawberry marmalade
○ Strawberry coulis
○ Caramelized pistachios
○ Gelatin mass
○ Pistachio sponge
○ Linzer dough
○ Pistachio Chantilly
○ Strawberry marmalade
○ Strawberry coulis
○ Caramelized pistachios
⭐ 5.0
Three Chocolates
962
Learn how to make:
○ Gelatin mass
○ Brownie
○ Cocoa shortbread
○ Crunchy hazelnut layer
○ Caramelized cocoa nibs
○ Guanaja Chantilly cream
○ Tanariva Chantilly cream
○ Namelaka
○ White, milk and dark chocolate glazes
○ Gelatin mass
○ Brownie
○ Cocoa shortbread
○ Crunchy hazelnut layer
○ Caramelized cocoa nibs
○ Guanaja Chantilly cream
○ Tanariva Chantilly cream
○ Namelaka
○ White, milk and dark chocolate glazes
⭐ 5.0
Vanilla and Caramel Choux
468
Learn how to make:
○ Gelatin mass
○ Caramelized pecan nuts
○ Pecan praline
○ Caramel cream
○ Vanilla Chantilly cream
○ Craquelin
○ Choux paste
○ Deep–fried pecans
○ Gelatin mass
○ Caramelized pecan nuts
○ Pecan praline
○ Caramel cream
○ Vanilla Chantilly cream
○ Craquelin
○ Choux paste
○ Deep–fried pecans
⭐ 5.0
Pastry Chef and tutor at the International Pastry Academy KICA
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.
Enjoy my foolproof recipes and your new pastry experience!
Enjoy my foolproof recipes and your new pastry experience!
RECIPE AUTHOR
NICOLAS LAMBERT
OFFER INCLUDES
E-book "Pastry Collection"
by Nicolas Lambert
by Nicolas Lambert
Bonus online class on Vanilla and Caramel Choux
21 USD
STUDENTS REVIEWS ON RECIPES by NICOLAS LAMBERT
FREQUENTLY ASKED QUESTIONS
The recipe e-book will be sent to your email within 15 minutes
after purchase. Please don't forget to check your spam folder.
The masterclass will be available in your personal account on
KICA learning platform for 12 months.
after purchase. Please don't forget to check your spam folder.
The masterclass will be available in your personal account on
KICA learning platform for 12 months.
You can contact our technical support in the event of any technical issues
via Whatsapp, Telegram, Viber on
+38 068 863 1586
via Whatsapp, Telegram, Viber on
+38 068 863 1586
The recipe e-book will be sent to
your email within 15 minutes
after purchase. Please don't forget
to check your spam folder.
The masterclass will be available
in your personal account on
KICA learning platform for 12 months.
your email within 15 minutes
after purchase. Please don't forget
to check your spam folder.
The masterclass will be available
in your personal account on
KICA learning platform for 12 months.
You can contact our technical support
in the event of any technical issues
via Whatsapp, Telegram, Viber on
+38 068 863 1586
in the event of any technical issues
via Whatsapp, Telegram, Viber on
+38 068 863 1586
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