Category:
Author:

Nicolas Botomisy

Pastry chef for more than 20 years


Ebook Gouter in English and en Français
40 + recipes about snacking and breakfast
Nicolas Botomisy Nicolas Botomisy
$20
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
Travel cakes
How to get travel cakes with great textures which last long!
Nicolas Botomisy Nicolas Botomisy
$149
Viennoiserie, croissant and derivative
Step by step, how to make croissant dough and derivative
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
Pop Corn Dulcey, confectionner glaze finish
Step by step, how to make irregular shapes dragée and confectioner glaze finish
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
Chocolate Bars
Different types of chocolate bars, praline, caramel, nougat, marshmallow... long shelflife items with 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
Puff Pastry
How to get the perfect hand laminated dough, millefeuille and king pie application
Nicolas Botomisy Nicolas Botomisy
$85
Natural Shine Chocolate Dragée
Step by step, all the components and big focus on chocolate tempering
Nicolas Botomisy Nicolas Botomisy
$85
Molded Chocolate Bonbons (most recipes are vegan)
Learn how to make natural chocolate bonbons, no coloring, most of the recipes are vegan. Technology of the ingredients and big focus on the tempering.
Nicolas Botomisy Nicolas Botomisy
$297
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
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
Triple Chocolates Tart
5 differed textures, steps by steps, all the components and big focus on chocolate tempering
Nicolas Botomisy Nicolas Botomisy
$45
Intense Chocolate Tart
Step by step, all the components and big focus on chocolate tempering
Nicolas Botomisy Nicolas Botomisy
$45
Light Lemon Tart
Step by step, all the components explained and demonstrated
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
Yuzu Mont Blanc
Step by step, all the components and big focus on chocolate tempering
Nicolas Botomisy Nicolas Botomisy
$65
All Access Subscription
All the courses from the school, content added every weeks, monthly Q & A live session, group access and many more
18 Course Bundle
$35/month