
Alexandr Trofimenkov
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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My Courses
Coffee splash tartlet
TARTLET COFFEE SPLASH IS MADE OF: Almond shortcrust pastry Coffee sponge cake Coffee mousse Chocolate cream for baking Carmel glaze Egg wash for coating...
Hazelnut bracelet tartlet
TARTLET HAZELNUT BRACELET IS MADE OF: Almond shortcrust pastry Reconstructed dough Hazelnut and almond praline Lime, ginger and milk chocolate mousse Cocoa glaze Neutral...
Raspberry cloud tartlet
TARTLET RASPBERRY CLOUD IS MADE OF: Reconstructed shortcrust pastry Almond crumble Whipped ganache with raspberry Raspberry coulis French meringue Neutral glaze In...
Citrus Creme Brulee tartlet
TARTLET CITRUS CREME BRULEE IS MADE OF: Hazelnut shortcrust pastry Grapefruit mirliton Cree brulee with orange Italian meringue with lim Egg wash for coating...
Marathon 7 perfect tartlets
ENJOY PHOTOS OF MARATHON 7 PERFECT TARTLETS Dates: March 5 – April 9 During 7 online classes you will learn how to make amazing tartlets:...
Tartlet orange cheesecake Grand Marnier
TARTLET ORANGE CHEESECAKE IS MADE OF: Chocolate shortcrust pastry Almond shortcrust pastry Orange moelleux Orange gel Mousse with cream cheese Syrop for soaking Carmel...
Saint-honore tartlet
TARTLET SAINT-HONORE IS MADE OF: Chocolate shortcrust pastry Almond shortcrust pastry Financier sponge cake Choux pastry Craquelin Salted caramel with vanilla Pastry cream with...
Chocolate tart with Tonka beans
CHOCOLATE TART WITH TONKA BEANS IS MADE OF: Sцhortcrust pastry with hazelnut Fluor-Free chocolate sponge Crisp layer Ganache with Tonka beans Egg wash for...
Macarons golden collection
DESCRIPTION: Macaron pear, dorblu Italian meringue-based classic butter Dorblu cheese whipped ganache Per compote Macaron lime, estragon and olive...
Online practical course “Fashion Macaron”
ENJOY PHOTOS OF THE COURSE FASHION MACARONS Dates: March 08 – April 05 YOU WILL LEARN how to make filled cup of the Macaron, do...