Lessons

All Bestseller Promotion Novelty
Novelty
Artisan doughnuts
Artisan doughnuts
Lesson on the best doughnuts in the world! Classic, with caramel and with raspberry jam
00:00
Hans Ovando
€16
Pistachio-apricot eclairs
Pistachio-apricot eclairs
The best seller of your eclairs collection.
39:31
Ekaterina Kurbatova
€21
Bestseller
Raspberry Eclairs
Raspberry Eclairs
A lesson on making open eclairs with raspberry confit and whipped ganache
43:14
Ekaterina Kurbatova
€21
Master class "Classic Paris-Brest"
Master class "Classic Paris-Brest"
A legendary pate-a-choux dessert with nuts creme
37:37
Ekaterina Kurbatova
€19
Bestseller
Caramel eclairs
Caramel eclairs
The lesson on making eclairs with caramel creme and caramel glaze
52:03
Ekaterina Kurbatova
€18
The lesson on “Sibirica cheesecake” (Subtitles)
The lesson on “Sibirica cheesecake” (Subtitles)
An original variation of cheesecake with “russian” accent
31:05
Vera Nikandrova
€27
The lesson on “Pecan-Toffee tartlet” (Subtitles)
The lesson on “Pecan-Toffee tartlet” (Subtitles)
The lesson on making tartlet with caramel and pecan nut.
45:17
Vera Nikandrova
€29
Travel cake with dried fruits (Subtitles)
Travel cake with dried fruits (Subtitles)
Lesson on making a flavory winter travel cake with dried and candied fruits.
22:43
Ekaterina Kurbatova
€9
Travel cake with cranberries and pistachio (Subtitles)
Travel cake with cranberries and pistachio (Subtitles)
Lesson on making pistachio travel cake with dried cranberries
14:01
Ekaterina Kurbatova
€13
Promotion -20%
Hazelnut travel cake with caramel (Subtitles)
Hazelnut travel cake with caramel (Subtitles)
Lesson on making tender travel cake with salted caramel inside and decor of whipped ganache
39:46
Ekaterina Kurbatova
€11
€14
Pistachio strawberry tablet
Pistachio strawberry tablet
Lesson on making chocolate bars
07:44
Hans Ovando
€5
Marshmallow and raspberry pâte de fruit
Marshmallow and raspberry pâte de fruit
A creative marshmallow with crispy and pate de fruite
18:47
Hans Ovando
€14
Dragee “Hazelnut – orange”
Dragee “Hazelnut – orange”
09:17
Ekaterina Kurbatova
€5
Almond and raspberry brioche
Almond and raspberry brioche
Sweet brioche with raspberry gelée in the center and caramelized almond
00:00
Hans Ovando
€19
Dark rocks with raspberry and almond
Dark rocks with raspberry and almond
Lesson on making chocolate treats – rocks.
00:00
Hans Ovando
€6
Camembert, olives and bacon brioche
Camembert, olives and bacon brioche
Salted brioche with bacon and camembert
16:22
Hans Ovando
€19
Apricot and tonka bean bonbon
Apricot and tonka bean bonbon
Lesson on molded bonbons with gorgeous double filling of chocolate ganache and toffee.
01:01:03
Hans Ovando
€11
"4 cheese cake" Caramelized Apple compote with sweet focaccia bread and Nuts
"4 cheese cake" Caramelized Apple compote with sweet focaccia bread and Nuts
Cheese cake with 4 types of cheese, focaccia and apple gelée
00:00
Hans Ovando
€27
Caramel chocolate and coffee flavor tablet
Caramel chocolate and coffee flavor tablet
Lesson on making chocolate bars
07:54
Hans Ovando
€5
Chocolate banana crumble cake
Chocolate banana crumble cake
Lesson on making cake with brawny, pecan, banana and toffee.
01:12:27
Hans Ovando
€17
Chocolate flower
Chocolate flower
Lesson on making chocolate flower decoration.
32:43
Hans Ovando
€10
Vanilla, caramel and hazelnut Apple pie cake
Vanilla, caramel and hazelnut Apple pie cake
Tart with stewed apples, caramel, vanilla cake dough and hazelnut streusel
41:46
Hans Ovando
€23
Thai Bonbons
Thai Bonbons
Molded bonbons and chocolate ganache lesson
46:01
Hans Ovando
€11
Milk rocks with pecan nut and caramel
Milk rocks with pecan nut and caramel
Lesson on making chocolate treats – rocks.
12:17
Hans Ovando
€5

Our teachers

Ekaterina Kurbatova
Ekaterina Kurbatova
Practicing pastry specialist. Finished course “Cakes and individual cakes” at the International School of Pastry Olivier Bajard (France). Attended classes by Nina Tarasova, Tatiana Verbitskaya, Patrick Casula, Quentin Bailly, Hans Ovando, Ekaterina Swarovskaya, Andrei Kanakin, Olga Van Jung and others.
Hans Ovando
Hans Ovando
Pastry Chef, master chocolatier of Spain, Champion of World Chocolate Masters Spain, winner of several awards at the WCM Championship in Paris.
Vladislav Panchenko
Vladislav Panchenko
Pastry chef, graduated from ENSP (Ecole Nationale Supérieure de Pâtisserie) Graduate School of Confectionery
He also went through internships in French schools and pastry shops. For two years he worked as a pastry chef at the CHOCOLATE ACADEMY center Moscow.
Vera Nikandrova
Vera Nikandrova
Degreed international consultant on Pastry Art. Attended classes by Maria Selyanina, Xavier Barriga, Yann Duch, Javier Guillen, Frank Haasnoot, Hans Ovando, Ekaterina Swarovskaya, Andrei Kanakin, Olga Van Jung.

What says our students

Получились очень вкусные пончики и с первого раза. Все очень понятно и доступно рассказано и показано. Рекомендую!
Artisan doughnuts
Драже по представленному рецепту получилось с первого раза. Бомбически вкусно! Разлетелось в считанные минуты)))
Dragee “Hazelnut – orange”
Прекрасный понятный рецепт
Надежда
Artisan doughnuts
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