Candied lemon paning, double layer, confectionner glaze finish

Step by step, how to make irregular shapes dragée, double layer and confectioner glaze finish

• Course
• By Nicolas Botomisy

Caramel Course

Step by step caramel, how to get the perfect textures of plain, fruit and chocolate caramel, hand dipping and big focus on chocolate tempering.

• Course
• By Nicolas Botomisy

Caramelized Almonds Chocolate Dragée, cocoa powder finish

Step by step, how to make caramelized chocolate dragée cocoa powder finish

• Course
• By Nicolas Botomisy

Chocolate Bars

Different types of chocolate bars, praline, caramel, nougat, marshmallow... long shelflife items with focus on chocolate tempering

• Course
• By Nicolas Botomisy

Chocolate and Pastry Coaching

• Coaching
• By Nicolas Botomisy

Ebook Gouter in English and en Français

40 + recipes about snacking and breakfast

• Course
• By Nicolas Botomisy

Finger Mango Lime Milk Chocolate

Step by step, all the components and big focus on chocolate tempering and mousse making.

• Course
• By Nicolas Botomisy

Intense Chocolate Tart

Step by step, all the components and big focus on chocolate tempering

• Course
• By Nicolas Botomisy

Light Lemon Tart

Step by step, all the components explained and demonstrated

• Course
• By Nicolas Botomisy

Napolitan Style Pizza

How to achieve a great result of Pizza in a Convection oven!

• Course
• By Nicolas Botomisy

Natural Shine Chocolate Dragée

Step by step, all the components and big focus on chocolate tempering

• Course
• By Nicolas Botomisy

Nougat Milk Chocolate dragée, kinako powder finish

Step by step, how to make nougat milk chocolate dragée kinako powder finish

• Course
• By Nicolas Botomisy

Paning Bundle

Learn how to make chocolate dragées, different techniques and different finishing!

• Bundle

Parisian Flan

How to get the perfect parisian flan, eggless chocolate flan, blueberry cream cheese fan and vanilla caramel flan.

• Course
• By Nicolas Botomisy

Pop Corn Dulcey, confectionner glaze finish

Step by step, how to make irregular shapes dragée and confectioner glaze finish

• Course
• By Nicolas Botomisy

Puff Pastry

How to get the perfect hand laminated dough, millefeuille and king pie application

• Course
• By Nicolas Botomisy

Special Black Friday

All the courses released until now at a special discounted price. Lifetime Access and all the update on a wide variety of courses (12).

• Bundle

Travel cakes

How to get travel cakes with great textures which last long!

• Course
• By Nicolas Botomisy

Triple Chocolates Tart

5 differed textures, steps by steps, all the components and big focus on chocolate tempering

• Course
• By Nicolas Botomisy

Viennoiserie, croissant and derivative

Step by step, how to make croissant dough and derivative

• Course
• By Nicolas Botomisy

Yuzu Mont Blanc

Step by step, all the components and big focus on chocolate tempering

• Course
• By Nicolas Botomisy