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Step by step, how to make irregular shapes dragée, double layer and confectioner glaze finish
Course•By Nicolas Botomisy
Step by step caramel, how to get the perfect textures of plain, fruit and chocolate caramel, hand dipping and big focus on chocolate tempering.
Step by step, how to make caramelized chocolate dragée cocoa powder finish
Coaching•By Nicolas Botomisy
Different types of chocolate bars, praline, caramel, nougat, marshmallow... long shelflife items with focus on chocolate tempering
40 + recipes about snacking and breakfast
Step by step, all the components and big focus on chocolate tempering and mousse making.
Step by step, all the components and big focus on chocolate tempering
Step by step, all the components explained and demonstrated
How to achieve a great result of Pizza in a Convection oven!
Step by step, how to make nougat milk chocolate dragée kinako powder finish
Learn how to make chocolate dragées, different techniques and different finishing!
Bundle
How to get the perfect parisian flan, eggless chocolate flan, blueberry cream cheese fan and vanilla caramel flan.
Step by step, how to make irregular shapes dragée and confectioner glaze finish
How to get the perfect hand laminated dough, millefeuille and king pie application
All the courses released until now at a special discounted price. Lifetime Access and all the update on a wide variety of courses (12).
How to get travel cakes with great textures which last long!
5 differed textures, steps by steps, all the components and big focus on chocolate tempering
Step by step, how to make croissant dough and derivative
