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BONUS СLASS
Online masterclass on Chocolate Éclairs
*
The masterclass will be available in your personal account on KICA learning platform for 12 months.
Receive an email with the recipe e-book immediately after purchase
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E-BOOK CONTENTS
ALBA HAZELNUT TARTLETS
893
Learn how to make:
○ Gelatin mass
○ Neutral glaze
○ Hazelnut praline glaze
○ Hazelnut shortcrust
○ Hazelnut whipped ganache
○ Hazelnut ganache with gianduja
○ Gluten–free hazelnut sponge
○ Candied hazelnuts
○ Gelatin mass
○ Neutral glaze
○ Hazelnut praline glaze
○ Hazelnut shortcrust
○ Hazelnut whipped ganache
○ Hazelnut ganache with gianduja
○ Gluten–free hazelnut sponge
○ Candied hazelnuts
⭐ 5.0
ANTEP FISTIK TARTLETS
852
Learn how to make:
○ Gelatin mass
○ Gelatin mass
○ Chantilly cream
○ Pistachio and almond praline
○ Pistachio praline namelaka
○ Almond shortcrust pastry
○ Tender pistachio sponge
⭐ 5.0
ANTEP TRAVEL CAKES
723
Learn how to make:
○ Gelatin mass
○ Tender pistachio sponge
○ Pistachio streusel
○ Grapefruit confit
○ Eggless pistachio whipped crémeux
○ Candied pistachios
○ Crunchy pistachio layer
○ Pistachio icing
○ Gelatin mass
○ Tender pistachio sponge
○ Pistachio streusel
○ Grapefruit confit
○ Eggless pistachio whipped crémeux
○ Candied pistachios
○ Crunchy pistachio layer
○ Pistachio icing
⭐ 5.0
BABKA
462
Learn how to make:
○ Babka dough
○ Chocolate–hazelnut spread
○ Arabic gum glaze
○ Babka dough
○ Chocolate–hazelnut spread
○ Arabic gum glaze
⭐ 5.0
E-book "Pastry Collection"
by Karim Bourgi
by Karim Bourgi
Bonus online class on Chocolate Éclairs
32 USD
BANOFFEE TARTLETS
477
Learn how to make:
○ Gelatin mass
○ Vanilla Chantilly
○ Oat shortcrust pastry
○ Caramel powder
○ Cinnamon mirliton
○ Semi–liquid caramel
○ Velour mixture
○ Gelatin mass
○ Vanilla Chantilly
○ Oat shortcrust pastry
○ Caramel powder
○ Cinnamon mirliton
○ Semi–liquid caramel
○ Velour mixture
⭐ 5.0
CALLA GOURMET COOKIES
694
Learn how to make:
○ Gelatin mass
○ Soft caramel
○ Cookie dough
○ Hazelnut and almond praline
○ Caramelized hazelnuts
○ Gelatin mass
○ Soft caramel
○ Cookie dough
○ Hazelnut and almond praline
○ Caramelized hazelnuts
⭐ 5.0
CHOCOLATE ÉCLAIRS
962
Learn how to make:
○ Neutral glaze
○ Choux paste
○ Semi–liquid caramel
○ Basic crème anglaise
○ Chocolate crémeux
○ Chocolate glaze
○ Pressed chocolate crunchy layer
○ Neutral glaze
○ Choux paste
○ Semi–liquid caramel
○ Basic crème anglaise
○ Chocolate crémeux
○ Chocolate glaze
○ Pressed chocolate crunchy layer
⭐ 5.0
ENTREMET RACINE
468
Learn how to make:
○ Gelatin mass
○ Neutral glaze
○ Sacher sponge
○ Chocolate glaze
○ Crème anglaise
○ Intense vanilla Opalys crémeux
○ Crunchy base
○ Dark chocolate and cocoa nibs mousse
○ Gelatin mass
○ Neutral glaze
○ Sacher sponge
○ Chocolate glaze
○ Crème anglaise
○ Intense vanilla Opalys crémeux
○ Crunchy base
○ Dark chocolate and cocoa nibs mousse
⭐ 5.0
FLAN À LA VANILLE
391
Learn how to make:
○ Pâte à foncer
○ Caramel powder
○ Flan mixture
○ Pâte à foncer
○ Caramel powder
○ Flan mixture
⭐ 5.0
INKA TRAVEL CAKES
449
Learn how to make:
○ Moist gluten–free chocolate P125 sponge cake
○ Tender chocolate caramel ganache
○ Dark chocolate coating
○ Moist gluten–free chocolate P125 sponge cake
○ Tender chocolate caramel ganache
○ Dark chocolate coating
⭐ 5.0
KOUGELHOPF
585
Learn how to make:
○ Orange macerated raisins
○ Kougelhopf dough
○ Orange macerated raisins
○ Kougelhopf dough
⭐ 5.0
MILLEFEUILLE
498
Learn how to make:
○ Viennese puff pastry
○ Caramel powder
○ Vanilla pastry cream
○ Viennese puff pastry
○ Caramel powder
○ Vanilla pastry cream
⭐ 5.0
MOSAIC INDIVIDUAL ROLL CAKES
875
Learn how to make:
○ Neutral glaze
○ Raspberry punch
○ Viennese sponge
○ Pistachio whipped ganache
○ Raspberry confit
○ Candied pistachios
○ Neutral glaze
○ Raspberry punch
○ Viennese sponge
○ Pistachio whipped ganache
○ Raspberry confit
○ Candied pistachios
⭐ 5.0
ORIGINAL BASQUE CHEESECAKE
673
Learn how to make:
○ Shortbread dough
○ Raspberry punch
○ Shortbread dough
○ Shortbread dough
○ Raspberry punch
○ Shortbread dough
⭐ 5.0
PASSION GRAVÉE
384
Learn how to make:
○ Gelatin mass
○ Neutral glaze
○ Vanilla Chantilly
○ Almond shortcrust pastry
○ Hazelnut mirliton
○ Passion fruit gel
○ Exotic crémeux
○ Gelatin mass
○ Neutral glaze
○ Vanilla Chantilly
○ Almond shortcrust pastry
○ Hazelnut mirliton
○ Passion fruit gel
○ Exotic crémeux
⭐ 5.0
PECANO TRAVEL CAKES
781
Learn how to make:
○ Beurre manié
○ Caramel Bahibe creamy ganache
○ Almond financier
○ Framed praline with milk chocolate
○ Roasted pecan nuts
○ Eskimo milk chocolate icing
○ Beurre manié
○ Caramel Bahibe creamy ganache
○ Almond financier
○ Framed praline with milk chocolate
○ Roasted pecan nuts
○ Eskimo milk chocolate icing
⭐ 5.0
Pastry Chef and tutor at the International Pastry Academy KICA
You will easily recognize my pastries by their delicious look.The appearance of each pastry truly speaks for itself: whipped creams, tasty sponges, fruit coulis and caramel are the best decorations for my cakes.
Enjoy my foolproof recipes and your new pastry experience!
Enjoy my foolproof recipes and your new pastry experience!
RECIPE AUTHOR
KARIM BOURGI
OFFER INCLUDES
E-book "Pastry Collection"
by Karim Bourgi
by Karim Bourgi
Bonus online class on Chocolate Éclairs
32 USD
STUDENTS REVIEWS ON
E-book by Karim Bourgi:
STUDENTS REVIEWS ON E-book by Karim Bourgi:
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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UKRAINE
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2/1 N. GRINCHENKO ST. KYIV
BC PROTASOV
2/1 N. GRINCHENKO ST. KYIV
