Alexandr Trofimenkov

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248.00$

DESCRIPTION: 

1. Hazelnut bracelet tartlet

  • Almond shortcrust pastry
  • Reconstructed dough
  • Hazelnut and almond praline
  • Lime, ginger and milk chocolate mousse
  • Cocoa glaze
  • Neutral glaze

 

 

2. Coffee splash tartlet

  • Almond shortcrust pastry
  • Coffee sponge cake
  • Coffee mousse
  • Chocolate cream for baking
  • Carmel glaze
  • Egg wash for coating

 

 

3. Citrus creme brulee tartlet

  • Hazelnut shortcrust pastry
  • Grapefruit mirliton
  • Cree brulee with orange
  • Italian meringue with lim
  • Egg wash for coating

 

 

4. Raspberry cloud tartlet

  • Reconstructed shortcrust pastry
  • Almond crumble
  • Whipped ganache with raspberry
  • Raspberry coulis
  • French meringue
  • Neutral glaze

 

 

 

5. Orange cheese cake and Grand Marnier tartlet

  • Chocolate shortcrust pastry
  • Almond shortcrust pastry
  • Orange moelleux
  • Orange gel
  • Mousse with cream cheese
  • Syrop for soaking
  • Carmel glaze

 

6. Saint-Honore tartlet

  • Chocolate shortcrust pastry
  • Almond shortcrust pastry
  • Financier sponge cake
  • Choux pastry
  • Craquelin
  • Salted caramel with vanilla
  • Pastry cream with vanilla
  • Chantilly with mascarpone

 

7. Chocolate tart with Tonka beans

  • Shortcrust pastry with hazelnut
  • Fluor-Free chocolate sponge
  • Crisp layer
  • Ganache with Tonka beans
  • Egg wash for coating

 

 

8. Video lesson how to make almond shortcrust pastry

9. Video lesson how to make gelatine mass

10. Video lesson how to temper chocolate

11. Video lesson how to make two-colored shortcrust pastry

Course Features

  • Lectures 11
  • Quizzes 0
  • Skill level All levels
  • Language English
  • Students 2
  • 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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248.00$