Alexandr Trofimenkov

(0 review)


  • Classic choux pastry
  • Pistachio cream
  • Pistachio glaze

Eclair has a rich pistachio flavor due to the use of pistachios in all textures except the dough. The pistachio gives a delicate green color and silky texture to the custard, which is accentuated by the pistachio glaze on the surface of the eclair. The decor fully reflects the taste of eclairs. Chopped green Iranian pistachios on top make the pastry very bright.


  • 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 24 minutes
  • Skill level All levels
  • Language English
  • Students 18
  • Certificate No
  • Assessments Yes
You need to press "BUY THIS COURSE" to view content

  • Video lesson how to make choux pastry 1

    • Lecture1.1
      Watch video lesson how to make classic choux pastry for eclairs/pistachio eclair 23 min
  • Video lesson how to make pistachio eclair 1

    • Lecture2.1
      Watch video lesson how to make pistachio eclair 24 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.


Average Rating

0 rating

Detailed Rating