PRACTICAL ONLINE COURSE
Seven Desserts from World Class Pastry Chef in your kitchen
+ BONUSES
COURSE PROGRAM
MODULE 1
ANTEP
finger travel cake
The shape of this cake is called «finger», because it is easy to hold with just your fingers, no need for a plate or fork. Finger shape makes people comfortable to eat such cake even on the go with their favorite morning coffee, for example.
For this cake Karim Bourgi combined unusual flavors: the freshness of grapefruit confit and rich pistachio taste in a few textures.
The chef covered his ANTEP cake with gourmand glaze and decorated it with cremeux, candied pistachio and pistachio streusel. Crunchy and creamy, it is tasty even before you have tried it.
For this cake Karim Bourgi combined unusual flavors: the freshness of grapefruit confit and rich pistachio taste in a few textures.
The chef covered his ANTEP cake with gourmand glaze and decorated it with cremeux, candied pistachio and pistachio streusel. Crunchy and creamy, it is tasty even before you have tried it.
GENOA
banana cake
The Genoa banana cake consists of a succulent Genoese sponge base topped with a lime caramel and banana cream.
You will be surprised to know that the Chef used only the most basic tools and techniques to prepare this exquisite cake that will decorate any special occasion.
Extremely delicious lime caramel and lime and banana buttercream make the taste of the cake even more interesting.
You will be surprised to know that the Chef used only the most basic tools and techniques to prepare this exquisite cake that will decorate any special occasion.
Extremely delicious lime caramel and lime and banana buttercream make the taste of the cake even more interesting.
MODULE 2
DELICE
individual cake
First, this bright dessert will seduce you with its colors and textures. And then, it will delight you with its fresh creamy and fruity flavors.
You can feel the flavors even without tasting it. Each layer of the individual cake speaks for itself: delicate almond sponge, mango jelly, lemon cream and rum whipped ganache make this dessert a real delice.
To make the Delice look bright and appealing, chef Antonio Bachur topped it off with thin chocolate décor, mango jelly and crunchy crumble.
This dessert is a true masterpiece and to make it, you need just one frame. No molds.
You can feel the flavors even without tasting it. Each layer of the individual cake speaks for itself: delicate almond sponge, mango jelly, lemon cream and rum whipped ganache make this dessert a real delice.
To make the Delice look bright and appealing, chef Antonio Bachur topped it off with thin chocolate décor, mango jelly and crunchy crumble.
This dessert is a true masterpiece and to make it, you need just one frame. No molds.
MODULE 3
THE ORIGAMI
hazelnut mousse cake
In this cake Dinara Kasko has combined contrasting textures: crunchy layer with hazelnut, hazelnut sponge, hazelnut praline layer, caramel and praline mousse with milk chocolate. This cake is moderately sweet with well-balanced taste.
The mold for this cake – Origami is the best seller, highly admired by many pastry shops and pastry chefs as well as home bakers and amateurs. This mold is highly demanded for Birthday occasions as this cake can easily be cut into portions.
As most of Dinara Kasko molds, Origami doesn't need any additional décor. The shape itself combined with intense color is already an expressive decoration.
The mold for this cake – Origami is the best seller, highly admired by many pastry shops and pastry chefs as well as home bakers and amateurs. This mold is highly demanded for Birthday occasions as this cake can easily be cut into portions.
As most of Dinara Kasko molds, Origami doesn't need any additional décor. The shape itself combined with intense color is already an expressive decoration.
PAVLOVA
cake
A modern and sophisticated version of the world famous dessert by Nicolas Boussin will delight you with its light taste and elegant look.
In addition to Chantilly cream, the chef will prepare a lychee cream that has a very delicate and smooth texture. A raspberry and blueberry compote with an intense taste and bright color serve as a bright berry accent of the dessert.
The cake is decorated with a pattern of Chantilly cream with mascarpone: it brings volume, lightness and demonstrates that this dessert is a unique handwork.
In addition to Chantilly cream, the chef will prepare a lychee cream that has a very delicate and smooth texture. A raspberry and blueberry compote with an intense taste and bright color serve as a bright berry accent of the dessert.
The cake is decorated with a pattern of Chantilly cream with mascarpone: it brings volume, lightness and demonstrates that this dessert is a unique handwork.
MODULE 4
VANILLA AND CARAMEL
choux
This is a classic puff pastry presented in a modern and elegant manner. Chef Nicolas Lambert will show you how to make a classic puff pastry covered in krakelen.
The pastries have a delicious caramel cream filling and are decorated with a curl of vanilla cream, which is filled with praline. Delicious, attractive and seductive, these textures will please even the most esteemed pastry enthusiasts.
Make this minimalistic yet lavish Vanilla and Caramel puff pastry and enjoy the rich taste and elegant look of modern French patisserie!
The pastries have a delicious caramel cream filling and are decorated with a curl of vanilla cream, which is filled with praline. Delicious, attractive and seductive, these textures will please even the most esteemed pastry enthusiasts.
Make this minimalistic yet lavish Vanilla and Caramel puff pastry and enjoy the rich taste and elegant look of modern French patisserie!
MODULE 5
HAZELNUT AND
SALTED CARAMEL
tart
This tart will have four textures: a hazelnut sablé, a hazelnut sponge, a hazelnut gianduja and a salted caramel.
It is designed as a pastry for special occasions and has an exquisite décor. Differing in size, the voluminous caramel circles make this tart very elegant due to their beautiful colour.
This tart is an ideal product for the pastry boutique showcase because it is easy to assemble.
It is designed as a pastry for special occasions and has an exquisite décor. Differing in size, the voluminous caramel circles make this tart very elegant due to their beautiful colour.
This tart is an ideal product for the pastry boutique showcase because it is easy to assemble.
the program and schedule may be changed by the tutor's decision
- pistachio moist sponge
- pistachio whipped cremeux
- pistachio streusel
- grapefruit confit
- candied pistachio
- crunchy pistachio
- pistachio chocolate gourmand glaze
CAKE TEXTURES:
LEARN HOW TO:
- prepare moist Pistachio Sponge
- prepare Pistachio Whipped Cremeux
- make Pistachio Streusel
- make fresh and expressive grapefruit confit
- prepare candied Pistachio
- prepare Crunchy Pistachio layer
- assemble and decorate the cake
- genoese sponge
- lime caramel
- banana and lime buttercream
CAKE TEXTURES:
- make 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
LEARN HOW TO:
- almond sponge
- almond crumble
- rum whipped ganache
- lemon cream
- mango jelly
- chocolate décor
CAKE TEXTURES:
LEARN HOW TO:
- make a tender almond sponge
- prepare the almond crumble
- make the exotic rum whipped ganache
- make the light and fresh lemon cream
- make the bright mango jelly
- decorate the pastry with chocolate décor, mango jelly and crunchy crumble
- praline
- Hazelnut Crunchy Layer
- Hazelnut sponge
- crunchy Layer with Praline
- caramel and praline mousse with milk chocolate
- velour
CAKE TEXTURES:
LEARN HOW TO:
- make hazelnut sponge
- prepare rich and airy mousse with milk chocolate
- work with Origami mold to get beautiful perfectly shaped cake
- fill in the mold and obtain right mousse texture
- assemble and spray the cake
- meringue
- lychee cremeux
- blackberry and raspberry compote
- vanilla cream
- berry coolie
CAKE TEXTURES:
- make perfect meringue
- bake the even meringue without cracks
- make smooth lychee cremeux
- make blackberry and raspberry compote
- make delicate vanilla cream
- make berry coolie
- assemble the cake and decorate it with fresh berries and cream
LEARN HOW TO:
- choux
- craquelin coating
- vanilla cream
- caramel cream
- caramelized pecans
- praline
CAKE TEXTURES:
- make a crispy, well-baked choux
- prepare a crunchy craquelin coating
- make a light vanilla cream
- prepare a silky caramel cream
- caramelize pecans
- make a rich praline
- fill the choux with caramel cream
- pipe the vanilla cream in an elegant swirl
- decorate the choux with vanilla cream, praline and caramelized pecans
LEARN HOW TO:
- hazelnut sablé
- hazelnut sponge
- hazelnut gianduja
- salted caramel
CAKE TEXTURES:
- make a crunchy well-baked hazelnut sablé
- make a hazelnut sponge with a nutty taste
- prepare a hazelnut gianduja
- make a salted caramel
- assemble the tart textures
LEARN HOW TO:
AFTER THIS COURSE YOU WILL
01
Discover new interesting jelly, compote and cremeux textures made with unusual jellifying agents
Make 7 delicious pastries and use this ready-to-sell collection to drive your pastry business
Learn to make whipped ganache, whipped cremeux, perfect velour spraying and much more
02
03
04
Master the techniques and methods of best World Pastry Chefs
WHO IS THIS COURSE FOR
Pastry amateurs
who want to take
their mastery to a new level
You want foolproof recipes and techniques, as well as guidance and support from a professional instructor. You would like to prove your skills with a certificate
Coffee shop,
pastry shop
or home bakey owners
You need delicious and luxuriously dressed pastries to enrich your pastry assortment with new flavors
You are a confident pastry maker but want to get to know new recipes and skills
You want to experiment with new flavors, textures and techniques to create elegant and modern pastries
COURSE MATERIALS
7 detailed PDF recipes that will stay with you forever
Personal account on KICA learning platform
KICA instructor support and feedback
7 high-quality video classes
Check the Lists of tools and ingredients by following the links
1. If the quality of the teaching materials or the format of the course do not meet your expectations, you can request a refund for the payment for the course.
2. Refunds are valid for online courses run by KICA Academy instructors from the date of purchase until the last day of the course support by the Academy instructors.
UNIQUE MONEY BACK GUARANTEE
100% refund if the course materials do not meet your expectations
GET A CERTIFICATE
PROVE YOUR QUALIFICATIONS: GET A CERTIFICATE OF SUCCESSFUL COURSE COMPLETION
TO GET A CERTIFICATE, YOU HAVE TO SUBMIT ALL COURSE TASKS BY THE LAST DAY OF THE COURSE. ALL TASKS HAVE TO BE APPROVED BY THE TUTOR
TO GET A CERTIFICATE, YOU HAVE TO SUBMIT ALL COURSE TASKS BY THE LAST DAY OF THE COURSE. ALL TASKS HAVE TO BE APPROVED BY THE TUTOR
You receive a certificate of successful completion of the course in English
TRAINING PACKAGE WITH ACADEMY INSTRUCTORS SUPPORT
By purchasing educational programs, you agree to the terms of use
• 7 online video classes
• 7 online bonuses video classes
• 14 Detailed PDF recipes. Each contains artistic pictures demonstrating
the finished pastry and its cut
• 7 online bonuses video classes
• 14 Detailed PDF recipes. Each contains artistic pictures demonstrating
the finished pastry and its cut
• Watch online video classes and use course materials on any device
at a convenient time for 12 months
at a convenient time for 12 months
• The KICA pastry instructor gives feedback to each of your tasks on cheesecakes course
and answers all your questions
and answers all your questions
• You receive a certificate of successful completion of the course in English
To get a certificate, you have to submit all course tasks by the last day of the course,
all tasks have to be approved by the instructor.
To get a certificate, you have to submit all course tasks by the last day of the course,
all tasks have to be approved by the instructor.
• Voiceover: English
• Subtitles: English
• Subtitles: English
COURSE START: 28.01.2022
UNIQUE MONEY BACK GUARANTEE
A Unique money back guarantee is an extended guarantee that is valid upon request from the participant from the moment of purchasing the course until the last day of the course support by the Academy instructors.
A Unique Guarantee applies to cases where the quality of the training materials and / or the format of the training does not meet the expectations of the participant and / or does not suit the participant.
A Unique Guarantee applies to cases where the quality of the training materials and / or the format of the training does not meet the expectations of the participant and / or does not suit the participant.
STUDENT REVIEWS OF OUR COURSES:
FREQUENTLY ASKED QUESTIONS
The duration of the course is 4 weeks. Every week you get access to 2 classes, last week — 1 class.
Each class of this online course includes:
1. A detailed PDF recipe. Each contains artistic pictures demonstrating the finished pastry and its cut.
2. A detailed video class for each recipe, as well as additional videos.
3. The KICA pastry instructor gives feedback to each of your tasks and answers all your questions.
4. Certificate. To get a certificate, you have to submit all course tasks by the last day of the course. All tasks have to be approved by the instructor.
5. The task is delivered weekly, however, you may submit it any time before the end of the course. All tasks have to be approved by the instructor. The course duration is 4 weeks.
Each Sunday, or earlier, you will send the completed weekly task to the KICA tutor on the learning platform. This includes photos of the prepared pastries, together with their overall appearance and cut.
The photos should be of a good quality and not be taken against a black background.
Each class of this online course includes:
1. A detailed PDF recipe. Each contains artistic pictures demonstrating the finished pastry and its cut.
2. A detailed video class for each recipe, as well as additional videos.
3. The KICA pastry instructor gives feedback to each of your tasks and answers all your questions.
4. Certificate. To get a certificate, you have to submit all course tasks by the last day of the course. All tasks have to be approved by the instructor.
5. The task is delivered weekly, however, you may submit it any time before the end of the course. All tasks have to be approved by the instructor. The course duration is 4 weeks.
Each Sunday, or earlier, you will send the completed weekly task to the KICA tutor on the learning platform. This includes photos of the prepared pastries, together with their overall appearance and cut.
The photos should be of a good quality and not be taken against a black background.
You will have access to the video classes and other course materials for 12 months.
The countdown starts on the first day of the course.
All materials will be stored in your personal account on the KICA learning platform.
The countdown starts on the first day of the course.
All materials will be stored in your personal account on the KICA learning platform.
To join the course, you will need access to the internet from a mobile device or a desktop computer. Also, you will be able to get hold of the right tools and ingredients. Then create a personal account on KICA learning platform:
Create a personal account on the KICA learning platform
Create a personal account on the KICA learning platform
All course participants have access to the learning platform where they can post their works, ask the instructor any questions and exchange impressions and experiences with other students.
KICA's professional pastry instructors will answer all your questions about pastries and techniques during European business hours within 2 business days.
You can contact our technical support in the event of any technical issues.
Contact us: info@kica-online.com
KICA's professional pastry instructors will answer all your questions about pastries and techniques during European business hours within 2 business days.
You can contact our technical support in the event of any technical issues.
Contact us: info@kica-online.com
Voiceover: English
Subtitles: English
Subtitles: English
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