Alexandr Trofimenkov

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

The Saint-Honoré tartlet requires time and concentration, however, you will be pleased with its look and taste. Firstly you will prepare a two-colored shortcrust pastry, which will be the base of the tartlet. Its crunchy texture is perfectly complemented by the moist texture of the financier. Chef Aleksandr Trofimenkov will also share a classic recipe and technique for choux pastry with craquelin, which you will soon fill with tender custard. Chantilly cream will highlight the festive look of the tartlet, and its vanilla flavor will perfectly complement the taste of salty caramel inside the 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 23 minutes
  • Skill level All levels
  • Language English
  • Students 99
  • Certificate No
  • Assessments Yes
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  • Video lesson how to make two-colored shortcrust pastry 1

    • Lecture1.1
      Watch video lesson how to make two-colored shortcrust pastry 11 min
  • Video lesson how to make the tartlet 1

    • Lecture2.1
      Watch video lesson how to make tartlet 29 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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