In this recipe we use two extremely fragrant but delicate products: raspberry and yuzu. 

To keep their flavors bright and clean we will use white chocolate both for the shell and the ganache.



Course Curriculum


Pricing plans

$50

Vide lesson and recipe

Access to the video lesson and recipe for 12 months

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.