Alexandr Trofimenkov

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40.00$

CHOCOLATE  CAKE IS MADE OF: 

  • Chocolate sponge
  • Almond crumble
  • Crunchy layer
  • Chocolate mousse

 

To create amazing taste of the cake you will need simple but working recipes.

This lesson is about classic chocolate cake, how to fill it with the taste and rhytmically lined layers of chocolate textures. You will learn how to do air and juicy chocolate sponge cake, chocolate mousse with homogenious texture, soft and and the same moment stable, crispy layer in the bootom of the cake.

To decorate the cake you will use technique of creation chocolate fan, that will show you how to cover and decorate cake with beautifull bow without tempering the chocolate.

 

Course Features

  • Lectures 1
  • Quizzes 0
  • Duration 36 minutes
  • Skill level All levels
  • Language English
  • Students 18
  • 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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40.00$