Alexandr Trofimenkov

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Together with the brand chef KICA Aleksandr Trofimenkov, you will step by step learn the art of making choux pastry, the secrets of achieving perfect baking results, and get an opportunity to try unexpected combinations of flavors and textures. Learn to work with modern techniques and professional recipes to bring your pastry business to a new level.

1. Vanilla eclair

  • Classic choux pastry
  • Vanilla cream
  • Vanilla glaze
  • Raspberry confit





2. Raspberry-coconut eclair

  • Classic choux pastry
  • Coconut cream
  • Raspberry confit
  • Raspberry glaze





3. Coffee eclair

  • Classic choux pastry
  • Craquelin
  • Coffe custard cream
  • Chocolate glaze
  • Coffe glaze





4. Chocolate eclair

  • Chocolate choux pastry
  • Chocolate custard cream
  • Crispy layer
  • Chocolate glaze





5. Caramel eclair

  • Classic choux pastry
  • Caramel cream
  • Caramel galze
  • Crispy wafflws for decoration





6. Pistachio eclair

  • Classic choux pastry
  • Pistachio cream
  • Pistachio glaze





7. Mango and passion fruit gluten free eclair

  • Gluten free choux pastry
  • Mango cream
  • Mango glaze
  • Mano and passion fruit confit





8. Video lesson how to make classic choux pastry

9. Video lesson how to make gelatine mass


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

Course Features

  • Lectures 9
  • Quizzes 0
  • Skill level All levels
  • Language English
  • Students 46
  • Certificate No
  • Assessments Yes
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  • Vanilla eclair 1

    • Lecture1.1
      Watch video lesson how to make vanilla eclair/set 23 min
  • Raspberry-coconut eclair 1

    • Lecture2.1
      Watch video lesson how to make coconut-raspberry eclair/set 21 min
  • Coffee eclair 1

    • Lecture3.1
      Watch video lesson how to make coffee eclair/set 56 min
  • Carmel eclair 1

    • Lecture4.1
      Watch video lesson how to make caramel eclair/set 24 min
  • Chocolate eclair 1

    • Lecture5.1
      Watch video lesson how to make chocolate eclair/set 48 min
  • Pistachio eclair 1

    • Lecture6.1
      Watch video lesson how to make pistachio eclair/set 24 min
  • Mano and passion fruit eclair 1

    • Lecture7.1
      Watch video lesson how to make mango and passion fruit eclair/set 52 min
  • How to make classic choux pastry 1

    • Lecture8.1
      Watch video lesson how to make classic choux pastry for eclairs/set 23 min
  • How to make gelatine mass 1

    • Lecture9.1
      Watch video lesson how to make gelatine mass/set Copy 02 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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