Pasteles y tartaletas

Hi, this is my first training course. When I printed out the list of necessary products and equipment, I thought about giving up. There are no confectionery shops in our city, and it's a real problem to buy all these products. But when I began to watch the lesson, all doubts disappeared. Egor explained everything in detail, and the most important thing was how one could replace a product and even equipment. Another thing that I liked a lot was that Egor was always in touch to share additional information or answer a question. I was very pleased with this course as I was desperate to learn to make the shortcrust pastry (I hadn't ever succeed in it), and thanks to these lessons I did it.

My name is Olga and I'm 37 years old. I'm a nurse. I always wanted to "make friends" with shortcrust pastry, but, unfortunately, I didn't succeed. I tried many recipes, but alas! After I found your school on the Internet I read reviews and decided to try. The training course is comprehensible and affordable. Now, "I'm friends" with shortcrust pastry and I'm completely satisfied. Thank you for the course.

Egor, good afternoon! :) My name is Olga, I am 24 years old. I live in Petrozavodsk (the Republic of Karelia). I work at a timber factory (I'm a supply agent). I always liked to make sweets for my family following some recipes got from books and the Internet, but I wanted to get high-quality knowledge from the professionals to be familiar with all processes and not just to copy recipes offered by other people. It took me a while to choose a confectionery school (a full-time school) in St. Petersburg as I was planning to move there, but, unfortunately, my plans didn't come true. Later I began to attend various online webinars and watch videos by confectioners. In this way I lucked into your Instagram account. I saw a publication dedicated to shortcrust pastry and I itched to take it. Later in the day I purchased it online and I never looked back!) Your comprehensible presentation technique was a real pleasure. From the first lesson I managed to do everything. Of course, I still need to improve my technique, but I'm very pleased with the results. My family is happy. I've got million ideas concerning possible fillings. I'm definitely going to make Karelian Tart with our forest berries. Thank you, Egor, for this opportunity to receive new knowledge in the online format. I'm sure that I will purchase your next training courses. So, I don't say goodbye:)

As I've already mentioned I am a "self-taught" confectioner, who lacks the very basics of confectionery! So, I decided to start learning from the very beginning and registered for your course! It was you who attracted my attention (TO TELL THE TRUTH, I WAS CONSIDERING MANY OPTIONS OFFERED BY OTHER CONFECTIONERS (without any flattery)! Self-confidence and calm look, YES, YES, because first of all you look in the face of a person, even if this is about just a video (or an advertisement of the training courses)! You spoke with self-confidence and calmness of a person, who knew the subject he was talking about and was sure that he could give everything that he promised! You spoke clearly and comprehensively as a teacher who was explaining a lesson (probably, it's all about the genes!!!!) Believe me, I'd seen a lot of advertisements and I knew what I was saying. You are the person, who inspires confidence in his knowledge and ability to share it with other people properly! That's why I don't say goodbye to you, Chef, and I'll definitely register for another training course!

My name is Kristina. I'm an economist; presently, I'm on maternity leave with my second daughter. So, I got some time for a hobby, and by a twist of fate it was the art of confectionery. I always liked to cook, especially desserts, but before (I don't know why) I didn't even think about doing it professionally. I chose your course dedicated to shortcrust pastry, because mini tarts are a new trend in confectionery. So, I wanted to try it! And I'm more than happy with the result.

I received a lot of interesting information during this course. I realized that sablée is the most delicate shortcrust dough, because it's necessary to keep temperature for the butter. My family liked a lot mini tarts based on the pâte sucrée and pâte sablée breton. As soon as I get the cake rings I will practice with them. I want to make really DELICATE mini tarts.) Egor, thank you very much for the training course!

My name is Violetta, I'm 16 years old and I live in Austria. This is my 3^rd training course at your school and I already wrote a lot of things about myself. I'd like to emphasize once again everything that I said earlier: all recipes were amazing and I never saw a badly looking or tasteless food. Of course, every man to his taste; someone believes it's too sweet and other people would like to add some sugar. But from my point of view, all recipes are perfect. I love your school for the opportunity to study online as I don't live in Russia and can't attend any courses. And professional confectionery training courses aren't popular in Austria. I'm looking forward to new training courses.

I always wanted to "make friends" with shortcrust pastry and tarts are my true love!! Now I know how to deal with them and the way I should follow. Egor, thank you very much!! I really liked your approach and the sense of humor! I wish you good luck, many students and training courses!

Hi, my name is Kristina, I'm 25 years old. I live in a small and closed town in the Urals. I'm a nurse by profession. About 4 years ago I decided to switch to confectionery as I felt that I had been born for the job (well, my friends say the same). In other words, it seems that my heart is in it. First, I studied everything I found on the Internet and YouTube. I watched the videos by such bloggers as Alex and Milana as well as Yulia Small. Once I made a cake for an event of my friend. Since that day my life of a confectioner began. That year I completed 2 online training courses dedicated to entremets and various desserts (cupcakes, zefir, etc.). Now, I make entremets to order. And about a couple of weeks ago I itched to conquer mini tarts. By way of luck I found Egor's school account on the Instagram. Hurrah! There was a training course on mini tarts! And there was a big discount. Well, this was definitely fate! And I started to learn without any hesitations. I could remain in the kitchen from morning till night to create. I really liked the course, various types of dough and fillings. And this was the first online school that provided so much detailed information concerning the theory and the dough structure. That was cool! If you still doubt, go for it! It's well worth it. The price-quality ratio is 100%. They will support you and help you in everything. Thank you, Egor, for all the knowledge and recipes!

My name is Inna, I'm 42 years old. I work in a government entity and deal with documents. I always liked to cook, and a year ago I decided to take online courses. Recipes found on the Internet are a great thing, but I felt that I needed some background; I wanted to create pastry understanding the mechanisms and reasons of my actions and results. I chose your courses after I had got into the theory on Mondays on the Instagram. And I never looked back! I discovered unexpected combinations of flavor and began to understand better the technology of desserts. It took me a while to make macarons, I succeeded only on the 6^th or 7^th attempt. You can't even imagine how many cookies were eaten by my colleagues!!! In overall, I'm very happy with 2 courses that I completed, namely, Pâte Sablée and Candy Bar.

Hello! My name is Yulia, I'm 48 years old. I'm an economist by profession. But since recently I became involved with confectionery. I came to the course, because I wanted to learn to make my favorite mini tarts. I liked the idea to make various desserts based on the pâte sablée. The first mini tart was the most complicated task. It was hard to shape it, but the next ones resulted better and took less time. I developed a new skill. I'm happy with the price-quality ratio and quick feedback with recommendations. Thank you for your training course.