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Best of Strawberry Desserts recipe book

9 PREMIUM RECIPES + BONUS CLASS
LIMITED TIME OFFER
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90
39
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BONUS CLASS

Bonus online class on
"Fraisier Iconique" by Nicolas Boussin
Receive an email with the recipe e-book immediately after purchase

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E-BOOK CONTENTS

Strawberry–Vanilla Cheesecake

263
Learn how to make:
○ Neutral gel
○ Shortbread
○ Cheesecake crust
○ Vanilla cheesecake mass
○ Strawberry coulis


⭐ 5.0

Strawberry Jelly Cheesecake

274
Learn how to make:
○ Gelatin mass
○ Shortbread
○ Cheesecake crust
○ Vanilla cheesecake mass
○ Strawberry jelly
⭐ 5.0

Strawberry Cake

290
Learn how to make:
○ Neutral gel
○ Lemon sponge
○ Strawberry jam
○ Strawberry cream cheese frosting
⭐ 4.9

Strawberry Crumble Pie

302
Learn how to make:
○ Neutral gel
○ Crumble
○ Strawberry jam
○ Strawberry coulis
⭐ 5.0

Strawberry Flower Pie

207
Learn how to make:
○ Gelatin mass
○ Neutral gel
○ Mint Chantilly cream
○ Strawberry jam
○ Vanilla batter
⭐ 5.0

Strawberry Scones

252
Learn how to make:
○ Strawberry scone dough
⭐ 5.0

Strawberry–Lemon Pie

240
Learn how to make:
○ Neutral gel
○ Shortbread
○ Pie crust
○ Lemon moelleux
○ Baked lemon curd
⭐ 5.0

Strawberry Soufflé

274
Learn how to make:
○ Gelatin mass
○ Neutral gel
○ Vanilla Chantilly cream
○ Shortbread
○ Crumble bases
○ Vanilla soufflé
○ Strawberry soufflé
⭐ 5.0
Strawberry Choux
246
Learn how to make:
○ Craquelin
○ Choux paste
○ Strawberry jam
○ Strawberry custard
○ Strawberry cream cheese frosting
⭐ 5.0
Pastry lovers from over 180 countries are now students at KICA Academy.

Our courses cover everything from cakes, entremets, macarons, eclairs, chocolates and chocolate bars to gluten- and lactose-free pastries.

KICA Edition has already produced more than 50 e-books filled with tried-and-tested recipes that are enjoyed by pastry lovers all across the world!
Tetyana Verbytska
KICA Academy was founded in 2013 in Kyiv, Ukraine by pastry Chef Tetyana Verbytska

ABOUT KICA ACADEMY

OFFER INCLUDES

E-book "Best of Strawberry Desserts"
39 19
USD
90
Bonus online class on
"Fraisier Iconique" by Nicolas Boussin
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