GLUTEN-FREE EXOTIC ECLAIR:


We will prepare a gluten-free choux dough and master the technique of preparing custard without eggs to get an eclair without wheat flour.


Sweet mango and sour passion fruit give a bright taste and color to custard and glaze. The custard goes tastes with unsweetened well-baked dough and a juicy coating.


If you like light fresh tastes - you will definitely like this eclair.

Pricing plans

ALEXANDER TROFIMENKOV

Pastry chef, French pastry tutor

From the very beginning, the chef sets the standards of work which help the students to get great pastries that can fill up the vitrines of demanding pastry boutiques.


The chef has few years of experience as a pastry chef in the production line at the best pastry shop in Kiev - Honey, few years of teaching at the Hector Bravo Pastry School.

He also designed and opened the production of luxury pastries in Dubai.


Many years of experience in teaching and working in the industry allow Alexander Trofimenkov to share with the audience theory and practice at the level of world-famous pastry chefs.