Toppings and fillings

Course Creative Buttercream Cakes

Homemade Fondant

See recipe

Course Croissants and Viennoiserie Second Collection

Glazing syrup

See recipe

Course Peruvian Chocotejas and Molded Chocolates

Cocoa butter paints

See recipe

Course French Pastry Techniques

Almond cream

See recipe

Course French Pastry Techniques

Classic pastry cream

See recipe

Course French Pastry Techniques

Muslin cream

See recipe

Course French Pastry Techniques

Lemon cream

See recipe

Course French Pastry Techniques

Chantilly

See recipe

Course French Pastry Techniques

Milk chocolate ganache

See recipe

Course French Pastry Techniques

French meringue

See recipe

Course French Pastry Techniques

Pistachio cream

See recipe

Course French Pastry Techniques

Swiss meringue

See recipe

Course Creative Buttercream Cakes: Second Collection

Spiced syrup

See recipe

Course Creative Buttercream Cakes: Second Collection

Milk syrup

See recipe

Course Creative Buttercream Cakes: Second Collection

Swiss Meringue Buttercream

See recipe

Course Creative Buttercream Cakes: Second Collection

Italian Buttercream

See recipe

Course Creative Buttercream Cakes: Second Collection

American Buttercream

See recipe

Course Creative Buttercream Cakes: Second Collection

Whipped Baileys ganache

See recipe

Course Creative Buttercream Cakes: Second Collection

White chocolate ganache

See recipe

Course Creative Buttercream Cakes: Second Collection

Caramelized apples

See recipe

Course Creative Buttercream Cakes: Second Collection

Cream cheese

See recipe

Course Creative Buttercream Cakes: Second Collection

Blueberry gelee

See recipe

Course Creative Buttercream Cakes: Second Collection

White chocolate and lemon buttercream

See recipe

Course Creative Buttercream Cakes: Second Collection

Baileys syrup

See recipe

Cocoa with Ganache and Maldon Salt

See recipe

Course Vegan Pastry Essentials

Vanilla pastry cream

See recipe

Course Vegan Pastry Essentials

Chocolate cream

See recipe

Course Vegan Pastry Essentials

Hazelnut crunchy

See recipe

Course Fundamentals of Chocolates

Tempering the chocolate

See recipe

Course Foundation Chocolate Techniques

Chocolate dip

See recipe

Course Foundation Chocolate Techniques

Couverture or chocolate from scratch

See recipe

Course Foundation Chocolate Techniques

Tempering

See recipe

Course Foundation Chocolate Techniques

Chocolate bar

See recipe

Course Foundation Chocolate Techniques

Plastic chocolate (moldable)

See recipe

Course Lifelike Fruits and Nuts

Mirror Glaze Base

See recipe

Course Creative Cakes with Fondant

Express syrup

See recipe