Alexandr Trofimenkov

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280.00$

DESCRIPTION: 

1. Mokka cake

  •  Genoise sponge cake
  •  French coffee buttercream
  •  Coffee syrup

 

 

 

2. Sacher cake

  • Chocolate sponge cake batter
  • Apricot jam
  • Chocolate ganache-icing

 

 

3. Esterhazy cake

  • Nut-based sponge cakes with hazelnut and almond
    • Mousseline cream with liquor

 

 

 

4. Pavlova cake

  • French meringue
  • Mascarpone Chantilly cream
  • Raspberry coulis

 

 

 

5. Black forest cake

  • Chocolate sponge batter
  • Macerated cherries
  • Vanilla Chantilly cream
  • Chocolate decor

 

 

 

6. Tiramisu cake roll

  • Universal sponge cake for rolls
  • Coffee syrup
  • Tiramisu cream with mascarpone cheese
  • Chantilly cream for decoration

 

 

7. Opera cake

  • Almond Joconde sponge
  • Coffee syrup
  • Dark chocolate ganache
  • French Coffee buttercream
  • Glossy chocolate glaze

 

 

Course Features

  • Lectures 7
  • 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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280.00$