Alexandr Trofimenkov

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  • Choux pastry
  • Coconut ganache cream
  • Raspberry confit and glaze


This eclair is a combination of tart and sweet raspberries and delicate, creamy coconut. To make most of the coconut taste, this eclair won’t be filled with custard but with coconut whipped ganache. Eclair with two fillings and bright, delicious raspberry puree glaze delight you with coconut rich aroma and sour berry taste.



  • 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 25 minutes
  • Skill level All levels
  • Language English
  • Students 38
  • Certificate No
  • Assessments Yes
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  • Video lesson how to make coconut-raspberry eclair 1

    • Lecture1.1
      Watch video lesson how to make coconut-raspberry eclair 21 min
  • Video lesson how to make classic choux pastry 1

    • Lecture2.1
      Watch video lesson how to make classic choux pastry for eclairs/raspberry-coconut 23 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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