Karim Bourgi

https://www.restaurantonline.co.uk/Article/2023/09/13/Middle-East-founded-dessert-bar-KAYU-Bakehouse-to-make-London-debut

Middle East-founded dessert bar KAYU Bakehouse to make London debut Dessert bar concept KAYU Bakehouse will launch its first London site next month following success in the Middle East.

Back to classic 🤍

Freshly Baked daily 7h00 AM ⏰

C'est parti pour la procédure d'injection intratympanique de stéroïdes dans l’oreille interne, vos prière!

Caroline Saint Honoré

B R U T 🍫

Cœur de Guanaja chocolate cake, chocolate crunchy, salted caramel creamy ganache, milk chocolate creamy, whipped intense dark ganache and Rock icing…

Charlotte fruits rouges ♥️

Driven by passion and determination, we are bringing our creations, savoir faire and excitement to the heart of Mayfair, London

Looking forward to welcome you all in September 2023.

Earlier today during my private visit to

Thanks to the wonderful for the invitation and the insightful meeting.

It was a pleasure to meet you and I am happy to see the amazing results and learn how to keep growing.

Sharing my favorite dessert éclairs au chocolat in the celebration of the World Baking Day 🫶😊

Pâte à choux:

250g water- 250g milk- 220g butter- 5g salt- 10g sugar- 275g flour type 55- 450g whole eggs

Bring the water, milk, salt, sugar and butter to a boil. Add the flour, then allow the liquid to evaporate. Take it off the heat and gradually incorporate the eggs. Pipe the mixture out. Bake at 145 degrees for 50 minutes.

Intense chocolate cream:

600g milk- 255g cream- 170g whole eggs- 70g sugar
1000g custard base- 465g dark chocolate 66% Caraïbe

Mix the eggs and sugar without beating too much. Bring the cream and milk to a boil and combine the two mixtures.
Heat to 185°F (84°C). Use immediately or cool quickly in the refrigerator. Weigh out the amount of hot custard required for the recipe. Slowly combine the warm mixture with the partially melted chocolate to make an emulsion using a spatula. Immediately mix using an immersion blender to create a perfect emulsion. Ideally, leave to set in the refrigerator for 12 hours at 40°F (4°C).

Dark mirror eclairs chocolate glaze:

225g Water- 300g Sugar- 375g Glucose- 300g Condensed milk
480g CARAIBE 66% - 75g Cocoa butter- 600g neutral glaze- 60g Water

Heat the larger portion of water with the dextrose and glucose to 105°F (40°C). Add the cream, milk powder, cocoa powder and then the sugar, and bring to a boil. Bring the Absolu Cristal to a boil, then add it to the smaller portion of water. Addtherehydratedgelatinandmix. Leavetosetfor24hours before use.
Reheat the glaze to 90-95°F (33-35°C) before you use it. Then mix using an immersion blender to homogenize and to get rid of as many air bubbles as possible. Use to glaze your creations.

KAYU 🫶🫶

Thank you for your warm feedback on my new ebook “PASTRY COLLECTION BY KARIM BOURGI”!🫶

To celebrate the first launch, get a special present from me – a video class on my signature Chocolate Éclair to every book purchase on May 5-7.

Here is what you will find inside my book:

▫️Alba Hazelnut Tartlets
▫️Antep Fistik Tartlets
▫️Antep Travel Cakes
▫️Babka
▫️Banoffee Tartlets
▫️Calla Gourmet Cookies
▫️Chocolate Éclairs
▫️Entremet Racine
▫️Flan à la Vanille
▫️Inka Travel Cakes
▫️Kougelhopf
▫️Millefeuille
▫️Mosaic Individual Roll Cakes
▫️Original Basque Cheesecake
▫️Passion Gravée

I invite you to make them all with me!😍

Follow the link in my profile to buy my new ebook and treat yourself to the tastiest emotions🫶😋

BIG NEWS🥳 I'm excited to announce the release of my first pastry ebook, "PASTRY COLLECTION BY KARIM BOURGI" 🔥

Discover my favorite 16 recipes carefully designed and perfected by me over the years.

Each of them is a true reflection of my passion for pastry.

Follow the link in my profile👆 to discover all the pastries and buy my new ebook, "Pastry Collection by Karim Bourgi."

The ebook is available on May 4-7.

The first 100 purchasers will receive an exclusive gift 🎁 from me — a video class where I reveal the secrets behind my signature Chocolate Eclair!

Get ready for the tastiest pastry adventures with me!😍🫶

Pick your favorite viennoiseries 🥐🤔