BASIC PASTRY COURSE with Cecile Moritel
PRACTICAL
on the professional pastry kitchen
18/05 - 11/06
Alexander Trofimenkov
COURSE INSTRUCTOR
From the very beginning, the chef sets the standards of work which help the students to get decent pastries that can fill up the vitrines of demanding pastry boutiques.

The chef has 2 years of experience as a pastry chef in the production line at the best pastry shop in Kiev - Honey, 2 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.
Pastry chef, French pastry instructor
School might change instructors for this class
COURSE PROGRAM
CROISSANTS:

1. Classic
2. Whole wheat (special recipe of dough)
3. With Pastry cream
4. With Chocolate
5. With Almond cream
6. With Salmon and Avocados
1. CROISSANTS
and puff pastries
YOU WILL CREATE
french bakery vitrine consisting of puff, puff yeast pastries and quiches.
YOU WILL LEARN TO:
- make croissants right
- address all nuances of production
- understand all the secrets of combining three main components of puff pastry: water, flour and butter.
YOU WILL PREPARE THE PASTRIES AS FOLLOWS:
PUFF PASTRIES:

7. Millefeuille with vanilla cream and salted caramel
8. Chausson with apple and vanilla
9. Quiche with vegetables and chicken
18/05 - 20/05
Instructor: Alexander Trofimenkov
ECLAIRS:

1. Vanilla Eclairs
2. Chocolate Eclairs
3. GLUTEN FREE Berry Eclairs
4. Coffee Eclairs
2. ECLAIRS
сlassic, chocolate, gluten free
YOU WILL PRACTICE
cooking one of the most popular, but difficult to prepare dessert. The dough does not always rise, and if it rises, it often cracks. This module is to understand how to make perfect eclairs
YOU WILL LEARN TO:
- make classic and chocolate choux dough with and without craquelin
- make GLUTEN FREE choux dough
- prepare 6 flavors of custard cream
- make special glazes for eclairs and apply fondant coating
YOU WILL PREPARE THE PASTRIES AS FOLLOWS:
21/05
Instructor: Alexander Trofimenkov
3. MODULE WITH CECIL MORITEL
practical class
ON THIS COURSE, THE CHEF WILL PRESENT HER NEW PROGRAM, WHICH CONSISTS OF 12 PASTRIES. These pastries will be prepared by students under chef's guidance. The program includes tarts, gateaux and tartlets.
25/05 - 27/05
1. GATEAU Rocher

Choux dough, craquelin, peanut caramel, cream-praline, Gourmet glaze, orange confit.
2. TARTLET Three Lemons

Sweet vanilla dough, hazelnut cream, lemon cream, lime cream, lemon gel, lemon marshmallows.
3. Raspberry ТАRТ

Caramel crumble with Zephir chocolate, hazelnut dacquoise, raspberry confit, berry cream, raspberry mousse, mirror glaze.
4. ENTREMET Walnut Kala

Cocoa bean crumble, pecan streuzel, hazelnut dacquoise, calamondine confit, praline cremeux, hazelnut praline mousse, mirror glaze.
5. TARTLET
Raspberry-Pistachio

Sweet vanilla dough, pistachio cream, raspberry confit, pistachio praline, pistachio namelaka.
7. GATEAU Sun Addicted

Shortcrust dough, almond sponge, caramel with mango, mango cremeux, lemon cream-cheese mousse, mirror glaze, chocolate decor.
6. TARTLET Tatin

Sweet vanilla dough, hazelnut cream, caramel ganache with Zephir chocolate, caramel, apple confit tatin, chocolate decor.
8. CAKE Pecan

vanilla syrup, caramel, caramelized pecans, gourmet glaze.
9. GATEAU Coconut-Lemon

Crumble, lime cream, lime sponge, ivory chocolate and coconut mousse, exotic confit, glaze.
11. TARTLET Vanilla

Sweet vanilla dough, vanilla sponge Finanсier, a crispy layer «Douia», vanilla praline, vanilla cremeux, vanilla mascarpone mousse, mirror glaze.
10. GATEAU Citrus

Citrus sponge, citrus jelly, lemon cream, kumquat confit, lemon marshmallows.
12. GATEAU Cacao

Chocolate sponge with pecan nuts, pecan streuzel,
chocolate cream with tonka bean, caramel, milk chocolate mousse, mirror glaze.
Program can be changed.
ABOUT CECILE MORITEL
Cecile Moritel, originally from Lyon, began her career as a stylist.

Always passionate about the gastronomic world, she combined her love to pastry with her creative universe. She created her pastry blog and became a food stylist. She perfected the technique with famous chefs Pascal Caffe, Dan Bessudo and Jean-Michel Perruch, and also had won many culinary contests, she decided to devote herself completely to pastry.

Currently, Cecile is a world-class pastry stylist, food marketing consultant and holds numerous courses around the world where she shares with her students her knowledge and her excellent sense of beauty.
Pastry chef
Professional Pastry Training Center, «Créations by Cécile»
4. MACARONS
italian and french meringue, chocolate
YOU WILL LEARN
how to make macaron shells filled inside, how to make macaron shells less sweet, how to decorate macarons appetizingly
YOU WILL LEARN TO:
- make macarons dough on italian and french meringue
- pipe macarons to obtain the same shape
- prepare 6 types of stable, shiny ganache and creams for filling macarons
- decorate macarons elegantly
YOU WILL PREPARE THE PASTRIES AS FOLLOWS:
MACARONS:

1. Macaron Lime - Estragon with Olive Oil
2. Macaron Milk Chocolate - Salted Caramel - Raspberry
3. Macaron Pear - Dorblu
4. Macaron Coffee - Praline
5. Macaron Milk Chocolate - Passion Fruit - Red Orange
6. Macaron Yuzu
28/05
Instructor Alexander Trofimenkov
5. GATEAUX & ENTREMETS
and also the technique of assembling rolls and tartlets
YOU WILL CREATE
beautiful buffet of modern gâteaux & entremets
YOU WILL GET
knowledge and practice how to make sponge cakes and creams, mousses and glazes, as well as the pleasure at every stage of cooking. When the preparation and assembly of products is well organized, the textures are shiny, the glazes are flat, the decor looks harmonious, and the products are neat. You will learn how to organize complex processes and prepare a buffet of a real French boutique.
YOU WILL PREPARE THE PASTRIES AS FOLLOWS:
GATEAUX & ENTREMETS:

1. «Camomile» gâteau
2. Chocolate roll with orange
3. Chocolate entremet with crispy layer
4. Matcha-Cherry gâteau
TARTLETS:

5. Tartlet Fire Truffle
6. Apple tartlet
7. Tartlet Coffee-Praline
01/06 - 04/06
Instructor Alexander Trofimenkov
6. CHOCOLATE BONBONS
molded bonbons, framed ganache, bars, truffles
CHOCOLATE BONBONS:

1. Framed ganache Lemon - Basil
2. Molded bonbons Raspberry - Yuzu - White chocolate
3. Framed ganache Caramel and Banana
4. Molded bonbons Praline, Coriander and Orange
5. Truffle with old rum aroma
YOU WILL CREATE
a real chocolate vitrine. Learn how to make chocolate shine and how to avoid streaks on its surface. You will learn how to make the fillings homogeneous, as well as how to carefully cut framed ganache.
YOU WILL LEARN TO:
- temper chocolate. Make molded chocolates coating and apply closing techniques
- cook stable and shiny ganache
- assemble chocolates with two-layers filling: ganache + marmalade
- apply chocolates coloring techniques
YOU WILL PREPARE THE PASTRIES AS FOLLOWS:
BARS:

6. Chocolate bar with biscuits and raspberry marmalade
7. Chocolate bar with orange confit, Grand Marnier and crispy praline with cardamom
08/06 - 09/06
Instructor Alexander Trofimenkov
AT THE LAST 2 DAYS OF THE COURSE:

3. Prepare your pastry in accordance with the agreed project.

4. Introduce your pastry to the group at the final presentation.
7. EXAMINATION PROJECT
creation and presentation of your own pastry
YOU WILL CREATE
your author's pastry and cook it by yourself. The teacher will be next to you to help you realize the most creative ideas.
EXAMINATION PROJECT PREPARATION:
AT THE SECOND WEEK OF THE COURSE:

1. You provide the teacher with your project in the format: a drawn scheme of the pastry and its composition, the prescribed formulations of each layer of the pastry, the sequence of cooking processes.

2. Align the project with the teacher, prepare a cooking plan.
10/06 - 11/06
Instructors: Alexander Trofimenkov and Tetyana Verbytska
COURSE PRICE
Take advantage of the price -20%
of early booking until до 18.04.2020
2420 €
2760 €
EDUCATION
PACKAGE
4540 €
5675 €
Price includes:

- studying in school in English
- printed recipe books in English
- lunch in Academy
- international certificate on 2 languages
EDUCATION +
ACCOMODATION
PACKAGE
Price includes:

- education package
- transfer
- accommodation in Raziotel
26 nights, breakfast included
COURSE GRADUATES REVIEWS
BC Mary Kay, 1st floor
st. Novokovzalnaya 2,
Ukraine, Kyiv
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