For two-coloured shells we are going to cook chocolate and classic batter for macaron based on Italian meringue.


The combination of milk chocolate and passionfruit juice in ganache gives the macaron an exquisite taste.


To provide the center of the macaron with an attractive shine and contrast to the ganache taste, chef Aleksandr Trofimenkov will add the red-orange confit to it.

Pricing plans

$50

Video lesson and recipe

Access to the video lesson and recipe for 12 months

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.