Choux Pastry with Chef Valentina

Date: Thursday, 14 September 2017
Time:09.00 – 15.00 hrs
Location: Cookies and Pies Kitchen, Tagamo’ 5
Language: English with Arabic translation, student manual bilingual English and Arabic
Fees: LE 500 for ECA Members and LE 650 for Non-members


Choux PastryThe course is a hands-on workshop about French classic choux pastry desserts: St. Honoré, Paris-Brest, Éclair, La Religieuse, Profiterole.

  • Choux Pastry recipe, piping techniques and troubleshooting.
  • Equipment used for piping. Different results with convection ovens and steam-injecting ovens.
  • New trends in choux presentation – craquelin, recipe and technique.
  • Fillings for the choux: crème patissier, crème diplomat, chocolate crème Diplomat, creme chantilly, praline, caramel sauce, fruit confit.
  • Glazing the choux: sugar fondant, chocolate ganache, mirror glaze.
  • Decorating: molecular biscuit, meringue, chocolate decorations.

Please register and submit payment for the workshop before Sunday, 10 September’17
Online Registration Form

ECA Cancellation & Refund Policy
  • Training course registrations will not be confirmed until registration is complete and payment is received in full.
  • In order to cancel a confirmed training placement please Submit a Request.
  • Please submit cancellation requests no later than 5 calendar days before the starting date of the scheduled course if you wish to receive a full refund of paid registration fees.
  • No-shows and cancellations not made within the specified 5 day cancellation period will lose the full cost of their registration.
  • Payment made for a specific training course is not valid as credit to attend an alternative training course.
Biographical Information about Chef Valentina

Chef Valentina Verbenko has had 4 years experience in the field of professional baking and pastry. She is a graduate of the Russian MBA-City Academy with an international degree as Master Pastry Chef (Level 6). She attended the Exclusive Culinary Academy (Moscow branch) & achieved Junior Master Pastry Chef (Level 5). She is qualified to manage an industrial pastry/bakery production line – management, recipe development, recipe implementation, hygiene and quality control.

Area of expertise:
French classic desserts – Choux pastry – Puff pastry – Short crust pastry – Yeast Breads and quick breads – Classic French Bread – Savoury and sweet filled bread – Confectionary – Chocolate – Butter cream decorated cakes – Fondant decorated cakes – New trend Gateaux – Mousse cakes (Mirror Glaze or Chocolate Velvet)

TV Presenter:
For three years she appeared on the Sett El Bait Cooking Channel as a Pastry Chef and a host of the following programs:
Matbakh Sett El Beit / Ramadan Hawala el Alam maa Valentina / Helw El Masiaf / Halaweyat Valentina (Ramadan series) / Fel Forn maa Valentina
Pastry Chef withالبرامج/في-الفرن/

Event participation (live cooking):
Art Cafe Maadi and 6th of October – Halwani Brothers – Supermarket Expo – Universal Co

Food Styling and Food Photography:
Instagram: Valentina_tv_chef

Recipe development:
Delica / Rich Bake / Halwani Brs / Tropical Heat (Spices)
Teaching (courses in Arabic and English):
Pastry courses on a constant basis at Monappetit Cooking Centre (

Consultancy and training courses:
Stella Di Mare Hotel (Sharm El Sheikh) – Complete Russian Menu development and training in Cold Kitchen, Hot Kitchen, Presentation and Pastry departments.
Grand Rotana Hotel (Sharm El Sheikh) – Russian Menu essentials training
German Bakery (Sharm El Sheikh) – Fondant Cake course

For more information please contact us:

Cairo Headquarters
Tel.: 02 37622116 / 7 / 8 – 010 6552 7567

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