Alexandr Trofimenkov

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205.00$

DESCRIPTION: 

1. Enrobed lemon-basil bonbon

  • Marmalade with lemon
  • Ganache with lemon and basil

 

 

 

2. Mango and passion fruit chocolate bar

  • Passion fruit and mango marmalade
  • Passion fruit ganache
  • Crumble
  • Crispy layer

 

 

3. Yuzu and raspberry bonbon

  • Raspberry marmalade
  • Ganache with yuzu

 

 

 

4. Grand Marnier and praline bonbon

  • Carmel ganache with Grand Marnier
  • Praline with hazelnut and almond
  • Crunchy layer with praline

 

 

 

5. Chocolate truffle with rum and vanilla

  • Truffle with rum and vanilla
  • Crunchy chocolate crumbs

 

 

 

6. How to temper chocolate

7. How to color cocoa butter

Course Features

  • Lectures 7
  • Quizzes 0
  • Skill level All levels
  • Language English
  • Students 0
  • Certificate No
  • Assessments Yes
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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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205.00$