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Author:

Nicolas Botomisy


Coaching

Chocolate and Pastry Coaching
Nicolas Botomisy Nicolas Botomisy
$180

Courses

Ebook Gouter in English and en Français
40 + recipes about snacking and breakfast
Nicolas Botomisy Nicolas Botomisy
$20
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.
Nicolas Botomisy Nicolas Botomisy
$85
Puff Pastry
How to get the perfect hand laminated dough, millefeuille and king pie application
Nicolas Botomisy Nicolas Botomisy
$85
Napolitan Style Pizza
How to achieve a great result of Pizza in a Convection oven!
Nicolas Botomisy Nicolas Botomisy
$45
Candied lemon paning, double layer, confectionner glaze finish
Step by step, how to make irregular shapes dragée, double layer and confectioner glaze finish
Nicolas Botomisy Nicolas Botomisy
$85
Light Lemon Tart
Step by step, all the components explained and demonstrated
Nicolas Botomisy Nicolas Botomisy
$45
Pop Corn Dulcey, confectionner glaze finish
Step by step, how to make irregular shapes dragée and confectioner glaze finish
Nicolas Botomisy Nicolas Botomisy
$85
Caramelized Almonds Chocolate Dragée, cocoa powder finish
Step by step, how to make caramelized chocolate dragée cocoa powder finish
Nicolas Botomisy Nicolas Botomisy
$85
Viennoiserie, croissant and derivative
Step by step, how to make croissant dough and derivative
Nicolas Botomisy Nicolas Botomisy
$85
Travel cakes
How to get travel cakes with great textures which last long!
Nicolas Botomisy Nicolas Botomisy
$149
Nougat Milk Chocolate dragée, kinako powder finish
Step by step, how to make nougat milk chocolate dragée kinako powder finish
Nicolas Botomisy Nicolas Botomisy
$85
Yuzu Mont Blanc
Step by step, all the components and big focus on chocolate tempering
Nicolas Botomisy Nicolas Botomisy
$65
Intense Chocolate Tart
Step by step, all the components and big focus on chocolate tempering
Nicolas Botomisy Nicolas Botomisy
$45
Finger Mango Lime Milk Chocolate
Step by step, all the components and big focus on chocolate tempering and mousse making.
Nicolas Botomisy Nicolas Botomisy
$45
Natural Shine Chocolate Dragée
Step by step, all the components and big focus on chocolate tempering
Nicolas Botomisy Nicolas Botomisy
$85
Parisian Flan
How to get the perfect parisian flan, eggless chocolate flan, blueberry cream cheese fan and vanilla caramel flan.
Nicolas Botomisy Nicolas Botomisy
$85
Triple Chocolates Tart
5 differed textures, steps by steps, all the components and big focus on chocolate tempering
Nicolas Botomisy Nicolas Botomisy
$45
Chocolate Bars
Different types of chocolate bars, praline, caramel, nougat, marshmallow... long shelflife items with focus on chocolate tempering
Nicolas Botomisy Nicolas Botomisy
$85