Alexandr Trofimenkov

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Together with KICA brand chef Aleksandr Trofimenkov you will learn how to make crunchy and crumbly, or, on the contrary, soft and moist cookies, complimenting them with and stable fillings with fruits, berries and nuts.

1. Chess cookies

  • Almond shortbread dough
  • Chocolate shortbread dough




2. Orange diamond cookies

  • Diamond cookies with vanilla and orange





3. Filled cookies

  • Cookie dough
  • Mango and passion fruit filling




4. Madeleine

  • Madeleine




5. Viennesse Sables

  • Viennesse Sables
  • Praline filling




6. Pistachio finansier

  • Pistachio finansier




9. Bonus recipe Kipferl






  • Access to the video lessons and PDF recipes for 12 months (PDF recipes are available to download on your device)


Course Features

  • Lectures 6
  • Quizzes 0
  • Skill level All levels
  • Language English
  • Students 7
  • Certificate No
  • Assessments Yes
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  • Video lesson how to make Chess cookies 1

    • Lecture1.1
      Watch video lesson how to make chess cookies/set 14 min
  • Video lesson how to make Diamond cookies 1

    • Lecture2.1
      Watch video lesson how to make orange diamond cookies/set 12 min
  • Video lesson how to make filled cookies 1

    • Lecture3.1
      Watch video lesson how to make cookies with the filling/set 18 min
  • Video lesson how to make Madeleine cookies 1

    • Lecture4.1
      Watch video lesson how to make Madelen cake/setcookies 14 min
  • Video lesson how to make Viennesse Sables 1

    • Lecture5.1
      Watch video lesson how to make viennese sable/set 13 min
  • Video lesson how to make pistachio finansier 1

    • Lecture6.1
      Watch video lesson how to make pistachio finansier/set 13 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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