During the course you will learn how to:
- prepare a homogeneous, juicy and airy cakes dough texture
- make thin chocolate and sugar coatings for muffins
- decorate cakes with chocolate decors, marmalade and glazes so that they look tasty and elegant
- make professionally designed cookies
- achieve perfect crumbly texture in various types of shortcrust pastry
- make cookies with nut and fruit fillings inside
COURSE PROGRAM
Chocolate tea-cake
Moelleux tea-cake
Chess cookies
Madeleine
Kipferl cookies
Carrot tea-cake
Pistachio financier
Diamond cookies
Viennese sable
Cookies with mango and passion fruit filling
Marble tea-cake
Lemon tea-cake
Course Curriculum
Introduction lesson
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Lesson 1
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Lesson 2
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Lesson 3
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Lesson 4
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Lesson 5
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Lesson 6
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COURSE AUTHOR
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.
