Glaseado de espejo y terciopelo de chocolate.

1. My name is Anna, I'm 29 years old and I'm a lawyer.
2. I came to the confectionery business by chance. First, I made pastry for my family and friends and then I decided to try to sell it. Now I like mousse desserts a lot, I can even see new entremets in my dreams!
3. I learned about your course from an advertisement on the Instagram. I decided to try. This is my first training course in confectionery. I had some doubts as I wasn't aware of the training process, but I took the chance and I had no regrets.
4. I almost hadn't any difficulties during the course. Certainly, I'm still afraid to work with glaze: this is an expensive thing that doesn't forgive any mistakes. I don't have an emulsion blender, so I filter through a sieve several times.
5. The price of the course corresponds to its quality.
6. I recommend the course to everybody since all recipes are really effective and simple! Thank you!

I make pastry only for my family. I haven't made it to order yet.

I'm interested in everything related to mousse entremets. I'd like to attend such a course focused on biscuits, mousses and fillings. All in one. For example, if you take a few basic mousses, fillings and biscuits, how you can use and combine them.

Thanks a lot to Egor for this training course! And for his patience) He had a really hard time with me) I am a novice in confectionery! I've just started cooking to order! I hope I will continue to grow professionally. Now I'm thinking about the Path of a Chocolatier training course by Egor! I'm sure I should take it)

I liked everything very much. First, I had doubts about training online. Now I understand that everything depends on the teacher. I'm a confectioner with big experience. Sometimes I attend courses to improve my skills. But there were courses that left me disappointed. Egor, your information is so clear and comprehensible that I succeeded on the first try))). Thank you very much. I can recommend you to everybody without any doubts.

I liked everything; there was a lot of interesting and useful information. I registered for the course for curiosity and personal development. In general, everything is fine; the only disadvantage for me is that there's no access to video lessons (at least for a year).

My name is Galina Alekseevna. I'm 52 years old. I'm senior cost engineer and I don't want to change my profession, I cook for my own pleasure and for the joy of my customers. I chose your training course, because I liked the recipes that you gave us during the marathon. As far as I understand, I'm late with my home tasks? Yes, my work takes a lot of time. But if it's possible, I will send you the photos of my work and my questions so that you could rate them.

My name is Elena, I'm 47 years old. I worked as an economist in a bank for 26 years, but then I was fired and now I'm unemployed. I'm learning the skills of a confectioner. I started with gingerbread cookies and then I took the courses dedicated to biscuit and mousse entremets).I purchased the courses after I'd watched some advertisements on the Instagram. I liked the presentation very much.
During the course I made mousse desserts with mirror glaze, as well as fruit, chocolate and "marble" glaze. Besides, I managed to master chocolate velvet. I postponed this step for a long time as I was afraid to deal with the instrument. But all in all, I did it! My special thanks, Egor, for your advice to make velvet in the bathroom. I did so). I faced with some difficulties when making fruit glaze: it didn't hold on the entremet and slided off almost completely. And as for the "marble" technique I probably didn't mix the glaze well and there were some inclusions of the coloring powder.
I consider that the price-quality ratio is optimal. Therefore, besides this course I purchased the training course dedicated to macarons and made a prepayment for the mousse desserts course. I like the presentation of the material as well as wonderful recipes!
By the way! I already recommend you, Egor, and your school!

To say that I'm happy is to say nothing. A very interesting course, top-quality theory. I had really big problems with glaze, but velvet... oh, this is my new love. Thank you, Egor, for the knowledge.

My name is Armine. I'm 38 years old. I used to be a florist and designer of wedding accessories, and now I make entremets to order and want to become a professional confectioner. Five years ago I lost my only brother, who was my mother's support and breadwinner. So, I realized that I had to do something to help my mother since she got sick and couldn't work anymore. As I was very interested in confectionery and I always liked to make pastry I started to make cakes to order. That was my path to the confectionery business.

Why did I select your course? Because it contains the most cool, popular and unique lessons. Your recipes and training method are so clear and comprehensible that I succeed on the first attempt. Accessible ingredients, equipment, feedback, motivation and much more things. It's very pleasant to watch your videos and hear your voice; you explain everything so easily and calmly that there is no panic and doubts that I can't do it.

So, I didn't hesitate. There were some technical issues, but we solved them with the help of Maxim, my special thanks to him. I made mirror glaze, two types of velvet, chocolate tempering and figures. I had no difficulties. The price-quality ratio is perfect. I will definitely recommend your course to other confectioners.