Alexandr Trofimenkov

(0 review)
40.00$

TARTLET CITRUS CREME BRULEE IS  MADE OF: 

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

 

 

This tartlet has balance and combination of different textures. Thin sugar crust on the surface of the creme brulee and at the same time extremely tender delicate cream backed inside the tartlet, mirliton and air lime Italian meringue with lim juice.

We will be happy to answer to any of your questions on telephone  +380 68 863 15 86 or email [email protected]

 

Course Features

  • Lectures 1
  • Quizzes 0
  • Duration 12 minutes
  • Skill level All levels
  • Language English
  • Students 79
  • 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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40.00$