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ХОЧУ СДЕЛАТЬ ОПЛАТУ ИЗ-ЗА ГРАНИЦЫ ( PAYPAL или ДРУГОЙ СПОСОБ)
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Вы можете продолжить выбор товаров или оплатить сразу.

Для оформления заказов с доставкой в Украину, свяжитесь по почте info@foxclab.ru .

К сожалению пока мы не можем делать расчет цены доставки в Украину автоматически.

Если в ваш город нет доставки то свяжитесь с нами по почте info@foxclab.ru

Если вы хотите оплатить другим способом (paypal) то свяжитесь c нами по почте info@foxclab.ru

Если фактическая стоимость доставки будет выше расчётной в корзине, то мы выставим вам счет на разницу в стоимости.


You can continue the selection of goods or pay immediately.

To place orders with delivery to Ukraine, contact info@foxclab.ru.

Unfortunately, while we can not do the calculation of the price of delivery to Ukraine automatically.

If there is no delivery to your city, please contact us by mail info@foxclab.ru

If you want to pay in another way (paypal) then contact us by mail info@foxclab.ru

If the actual cost of delivery will be higher than the calculated in the basket, then we will invoice you for the difference in cost.

Special offer on the course
for the participants of the pre-registration list

Course starts on August 30
who want to learn from colleagues, selected recipes and personal professional secrets
who have taken a lot of MC's and still haven't got ideal lids, skirts and the right "fleshiness," but really want to sell their macaroons and earn good money
who simply adore this delicacy, but have no way to tame the meringue, curb the oven, or choose the right baking mat
with accompaniment and practicing materials, which includes not only the technology of making macaroons, but also those programs that many have asked for and waited for
A list of ingredients and
a brief description of the properties
Meringue Theory is an introductory course about working with eggs
Inventory and tool list, comparison, choosing
the best one
Parsing - mistakes and causes
Italians
French
The Swiss
You will get a detailed explanation of how to work with three types of meringue
that is also worthy of being a course in its own right, because it will fit many other confections.
Ganaches based on different chocolates,
what to add to whip up, be elastic, and be able to freeze.
Working with different dairy products in creams, including cheese.
Integration of purees into ganache.
Features making fillings like confit, compote, gel.
After all, the macaroons deserve different decorations.

…what you would get those very macaroons
But, most likely, we will give you more in the process of creating and running the course, as we usually do
recipes
assembly files
video tutorials
In-depth, comprehensive feedback from Olga Penioza under the lessons, as well as in the assignments when practicing the material
This is a guarantee that you will succeed if you are ready to work, ask questions, and work on your mistakes
and also tips on where to buy the best / cheaper and even joint purchases from wholesalers
And, of course, this is a hearty community of pastry chefs, where there is always mutual support, a great mood,
Chat with support from course participants and supervisor - unlimited
to tables and flow charts - indefinitely
(they can be downloaded)
Feedback
Access to training materials:
Individual feedback to the assignments - from Olga Penioza - 3 months
to videos - 1 year
325 USD
of the pre-registration list
The final price before the start of the stream 570 USD
Only for the participants
Written reviews of your work
Answers to questions under the lessons
3 phone calls with Olga Penioza
Separate chat with parsing questions in a small group
Written reviews of your work
Answers to questions under the lessons
3 phone calls with Olga Penioza
Separate chat with parsing questions in a small group
980 USD
of the pre-registration list
The final price before the start of the stream 1 950 USD
Only for the participants
*You book a place and price with the discount
*You book a place and price with the discount
Choose the most convenient way of contact and ask your question
We will be happy to advise you.
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