+380 (94) 853 30 54


Julien Alvarez

Gateaux and entremets

Duration: 1 day -  7h 03m

                 2 day - 7h 14m

                 3 day - 5h 53m

                 4 day - 7h 48m

                 5 day - 7h 20m

Get access: 350 EUR 60 EUR

Julien Alvarez is an aesthete. He choose a tool for each gesture, every detail has its own carefully cooked and thoughtful place. Each form accents the open-work’s taste of desserts.


 Petits gâteaux

  • Choux: croustillant grué-hazelnut, pâte à choux, light cream praliné, praliné, light cream vanilla, sauce gianduja
  • Médovik 2017: croustillant without gluten, biscuit madeleine, crémeux condensed milk, light cream smetana
  • Laura/Bayamour:fond croustillant hazelnut, biscuit pain de Gênes, confit red fruits, whipped ganache vanilla-tonka-lime
  • Tartelette Cappuccino/citrus fruits: fond croustillant spéculoos, crémeux allégé Orélys, confit citrus fruits, namélaka-café, milk mousse
  • Pépite: chocolate biscuit with hazelnut butter, chocolate sablé with fleur de sel, raspberry compotée
  • Lemon Tartelette: sablé reconstitué, lemon cream, light lemon cream, lemon confit, nuage lime ginger
  • Cheese cake cara-acidulé: shortbread, cheese cake baked, yuzu caramel, cream cheese mousse, italian meringue
  • Tartelette choc intense: chocolate fond reconstitué, chocolate biscuit hazelnut butter, exotic, namelaka Macaé, grué caramélisé with salt fleur de sel
  • Mangue: coconut biscuit fondant, exotic coeur, mango mousse
  • Tokyo/Bergy: biscuit roll cake, yuzu confit, light cream walnut
  • Gâteau de crêpes soufflées: crêpes soufflées, caramelized apple compote, spéculoos
  • Malina: hazelnut streusel, raspberry confit, chocolate chantilly estragon, meringue


  • Café - Macadamia: fond croustillant macadamia nut, light biscuit macadamia, crémeux coffee Jivara, light coffee mousse
  • Black gold: coffee pain de Gênes, hazelnut praliné feuilleté, parfait vanille-pécan, mousse chocolate - sarrasin
  • Damier Black Forest: chocolate sablé breton, biscuit chocolate moelleux, cherry confit, ganache chocolate fondante, light cream vanilla-kirsch
  • Ptit basque: gâteaux de voyage, pâte for chocolate basque, chocolate cream, chocolate sablé with fleur de sel

How it works

You register and pay for participation, then you get an access to your personal account on our web site where you can watch the online broadcast and ask questions during the master class in a chat room.
On the next day after master class we provide its video record. Check your personal account on en.kicapastry.com. Be free to watch the video at any comfortable time - 365 days a year. Nevertheless you will find a list of video records to buy, watch and get new knowledge.  

In order to take part in a online, fill out the form:

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