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E-BOOK CONTENTS
ALBA HAZELNUT TARTLETS
251
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
210
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
209
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
201
Learn how to make:
○ Babka dough
○ Chocolate–hazelnut spread
○ Arabic gum glaze
○ Babka dough
○ Chocolate–hazelnut spread
○ Arabic gum glaze
⭐ 5.0
BANOFFEE TARTLETS
225
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
214
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
284
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
261
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
203
Learn how to make:
○ Pâte à foncer
○ Caramel powder
○ Flan mixture
○ Pâte à foncer
○ Caramel powder
○ Flan mixture
⭐ 5.0
INKA TRAVEL CAKES
240
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
275
Learn how to make:
○ Orange macerated raisins
○ Kougelhopf dough
○ Orange macerated raisins
○ Kougelhopf dough
⭐ 5.0
MILLEFEUILLE
281
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
290
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
260
Learn how to make:
○ Shortbread dough
○ Raspberry punch
○ Shortbread dough
○ Shortbread dough
○ Raspberry punch
○ Shortbread dough
⭐ 5.0
PASSION GRAVÉE
252
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
274
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
Best Pastry chef 2023 in the Middle East and North Africa, co-founder and owner of pastry shops all around the World
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
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
+38 096 002 3898
via Whatsapp, Telegram, Viber on
+38 096 002 3898
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
+38 096 002 3898
in the event of any technical issues
via Whatsapp, Telegram, Viber on
+38 096 002 3898