AFTER THIS COURSE :
- Understand the concept of finger and travel cakes and learn tips to obtain 14 days shelf life cake without fridge and preservatives.
- Learn to make a sponge, perfect for roll cakes. Master 2 technics of roll cakes assembling.
WHO IS THIS COURSE FOR?
- Pastry learners who want to take their mastery to a new level
You want to get professional skills and knowledge to apply them in your career or business. You want to prove your skills with a certificate.
- Coffee shops, pastry shops or home bakeries owners
You need cakes with affordable production costs and prolonged shelf life based on gluten-free, lowered sugar and gluten free recipes.
- Pastry professionals interested in KARIM BOURGI's personality and pastry concept
You want to learn how Karim creates his cakes, try the original pastries and learn to make Chef's range of coffee shop pastries.
Antep finger travel cake
The shape of this cake is called «finger», because it is comfortable to keep with just fingers, no need in plate and fork. Finger shape makes people comfortable to eat such a cake even on the go, with favorite morning coffee for example. For this cake Karim Bourgi combined unusual flavors — the freshness of grapefruit confit and rich pistachio taste in few textures.
Mosaic individual roll cake
The Viennese sponge is soaked with raspberry punch, covered with raspberry confit and rolled up. The rolls are decorated with pistachio whipped ganache and candied pistachios. Accurate rhythmic lines of confit, ganache and sponge mesmerize and invite to try them. Soft, saturated with raspberry flavor complemented with a distinctive pistachio note.
Tiramisu roll cake
Use this recipe if you love Tiramisu flavour but need more sophisticated pastry. This cake is moist and creamy with rich coffee flavour and a tasty crunchy note. The most attractive part – the cut of the buche. It is very special by rhythmic lines of sponge and cream complemented with white center of Mascarpone whipped ganache.
Course Curriculum
COURSE AUTHOR
KARIM BOURGI
Pastry chef, French pastry tutor
"You will easily recognize my pastries by their delicious look. Each pastry speaks about itself by the appearance. Whipped creams, tasty sponges, fruits coulis, caramel are the best decorations for my cakes.
I invite you to my course, where we will make 3 different pastries rich in textures and flavors.
I will show you the way I make an Individual roll cake Mosaic and Tiramisu buche. Also, I will prepare a Finger Pistachio cake Antep.
Enjoy my foolproof recipes, detailed video-tutorials and your new pastry experience! "
