Lessons

All Bestseller Promotion Novelty

Novelty

Artisan doughnuts

Lesson on the best doughnuts in the world! Classic, with caramel and with raspberry jam

01:03:06

Hans Ovando

30BYN

€13

₽850

Pistachio-apricot eclairs

The best seller of your eclairs collection.

39:31

Ekaterina Kurbatova

42BYN

€18

₽1200

Bestseller

Raspberry Eclairs

A lesson on making open eclairs with raspberry confit and whipped ganache

43:14

Ekaterina Kurbatova

42BYN

€18

₽1200

Master class "Classic Paris-Brest"

A legendary pate-a-choux dessert with nuts creme

37:37

Ekaterina Kurbatova

45BYN

€19

₽1300

Bestseller

Caramel eclairs

The lesson on making eclairs with caramel creme and caramel glaze

52:03

Ekaterina Kurbatova

42BYN

€18

₽1200

The lesson on “Sibirica cheesecake” (Subtitles)

An original variation of cheesecake with “russian” accent

31:05

Vera Nikandrova

65BYN

€27

₽1900

The lesson on “Pecan-Toffee tartlet” (Subtitles)

The lesson on making tartlet with caramel and pecan nut.

45:17

Vera Nikandrova

70BYN

€30

₽2050

Travel cake with dried fruits (Subtitles)

Lesson on making a flavory winter travel cake with dried and candied fruits.

22:43

Ekaterina Kurbatova

22BYN

€9

₽650

Travel cake with cranberries and pistachio (Subtitles)

Lesson on making pistachio travel cake with dried cranberries

14:01

Ekaterina Kurbatova

28BYN

€12

₽800

Promotion -20%

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

26BYN

32BYN

Pistachio strawberry tablet

Lesson on making chocolate bars

07:44

Hans Ovando

12BYN

€5

₽350

Dragee “Hazelnut – orange”

09:17

Ekaterina Kurbatova

11BYN

€5

₽300

Marshmallow and raspberry pâte de fruit

A creative marshmallow with crispy and pate de fruite

18:47

Hans Ovando

29BYN

€12

₽850

Dark rocks with raspberry and almond

Lesson on making chocolate treats – rocks.

13:56

Hans Ovando

12BYN

€5

₽350

Camembert, olives and bacon brioche

Salted brioche with bacon and camembert

16:22

Hans Ovando

42BYN

€18

₽1200

Almond and raspberry brioche

Sweet brioche with raspberry gelée in the center and caramelized almond

26:46

Hans Ovando

42BYN

€18

₽1200

Apricot and tonka bean bonbon

Lesson on molded bonbons with gorgeous double filling of chocolate ganache and toffee.

01:01:03

Hans Ovando

25BYN

€11

₽700

"4 cheese cake" Caramelized Apple compote with sweet focaccia bread and Nuts

Cheese cake with 4 types of cheese, focaccia and apple gelée

41:24

Hans Ovando

65BYN

€27

₽1900

Caramel chocolate and coffee flavor tablet

Lesson on making chocolate bars

07:54

Hans Ovando

12BYN

€5

₽350

Chocolate banana crumble cake

Lesson on making cake with brawny, pecan, banana and toffee.

01:12:27

Hans Ovando

39BYN

€16

₽1150

Vanilla, caramel and hazelnut Apple pie cake

Tart with stewed apples, caramel, vanilla cake dough and hazelnut streusel

41:46

Hans Ovando

55BYN

€23

₽1600

Chocolate flower

Lesson on making chocolate flower decoration.

32:43

Hans Ovando

20BYN

€8

₽600

Thai Bonbons

Molded bonbons and chocolate ganache lesson

46:01

Hans Ovando

25BYN

€11

₽700

Milk rocks with pecan nut and caramel

Lesson on making chocolate treats – rocks.

12:17

Hans Ovando

12BYN

€5

₽350

Our teachers

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.
Chef-instructor at the “Coup de Coeur Pastry Studio”

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

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

Очень крутые курсы! Очень крутые уроки! Доступно даже новичку! Низкий поклон Владиславу Панченко за курс-корпусные конфеты и огромное спасибо школе coupdecoeuronline за возможности людей со всего мира обучаться у лучших!

Евгения

Thai Bonbons

Совсем недавно очень захотелось узнать как готовить маршмеллоу. Я очень обрадовалась, когда обнаружила на вашем сайте мк от замечательного мастера. Спасибо за мк.

Ольга

Marshmallow and raspberry pâte de fruit

Всё так красиво, понятно, детально снято! Не перестаю Вами восхищаться, Вы пример для подражания!

Кристина

Dragee “Hazelnut – orange”

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