Alexandr Trofimenkov

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  • Shortbread dough
  • Sponge cake with olive oil
  • Mango-passion fruit coulis
  • Custard
  • English cream
  • Velour mixture
  • Yolk mixture for coating

This tartlet is based on classic shortbread dough and a delicate sponge cake with olive oil. The tender texture of the custard and crème Anglaise mousse makes the tartlet light and airy. We will complement it with glossy mango-passionfruit coulis, so that the tartlet has an exotic taste and a bright cut.

The peculiarity of this tartlet is in its appearance, which resembles a camomile flower. Together with Chef Aleksandr Trofimenkov, you will improve your skills in assembling, coating and decorating pastry products.



  • Access to the video lesson and PDF recipe for 12 months on the Teachable educational platform (PDF recipe is available to download on your device)

Course Features

  • Lectures 2
  • Quizzes 0
  • Duration 49
  • Skill level All levels
  • Language English
  • Students 7
  • Certificate No
  • Assessments Yes
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  • Video lesson how to make the camomile tartlet 1

    • Lecture1.1
      Watch video lesson how to make camomile tartlet 41 min
  • Video lesson how to make almond shortcrust pastry 1

    • Lecture2.1
      Watch video lesson how to make almond shortcrust pastry new/camomile 08 min
Alexandr Trofimenkov KICA brand-chef When Alexand Trofimenkov tell about theory of pastry is traditionally a moment of absolute silence in the classroom. He talks in simple language about the required percentage of solids in the product, about the role of eggs in baking. About types of sugar and their effect on the retention of water in a frozen product. About the properties of starch and xanthan gum in the preparation of texture berry coolies. According to our listeners, detailed and interesting explanations of theoretical questions by the chef allow them to look at the recipe deeply. They can realize the taste even before its preparation. From the very beginning, Alexandr sets high standards of work, at which, at the end of the lesson, the students come out with slender products that can decorate the windows of demanding pastry houses. 2 years of work as a pastry chef at a factory in the best confectionery in Kiev “Honey”, 2 years of teaching at a pastry school of Hector Bravo, opening and conducting the production of luxury confectionery in Dubai, many years of experience in teaching and work at this field give Alexander Trofimenkov an opportunity to share theory and practice with students at the level of world-famous pastry art.


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