Alexandr Trofimenkov

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

Slightly spicy hazelnut praline perfectly mixes with the citrus flavor and delicate texture of the mousse. The combination of flavors and textures is emphasized by the crispy base of tartlet and noble bitterness of chocolate in glossy glaze and decor. In this lesson Chef Aleksandr Trofimenkov you will have both basic skills and unique techniques in the art of creating a tartlet.


  • 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 31 minutes
  • Skill level All levels
  • Language English
  • Students 94
  • Certificate No
  • Assessments Yes
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  • Video lesson how to make gelatine mass 1

    • Lecture1.1
      Watch video lesson how to make gelatine mass 02 min
  • Video lesson how to make the tartlet 1

    • Lecture2.1
      Watch video lesson how to make the tartlet 30 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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