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

€16

Pistachio-apricot eclairs

The best seller of your eclairs collection.

39:31

Ekaterina Kurbatova

€21

Bestseller

Raspberry Eclairs

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

43:14

Ekaterina Kurbatova

€21

Master class "Classic Paris-Brest"

A legendary pate-a-choux dessert with nuts creme

37:37

Ekaterina Kurbatova

€19

Bestseller

Caramel eclairs

The lesson on making eclairs with caramel creme and caramel glaze

52:03

Ekaterina Kurbatova

€17

The lesson on “Sibirica cheesecake” (Subtitles)

An original variation of cheesecake with “russian” accent

31:05

Vera Nikandrova

€26

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

The lesson on making tartlet with caramel and pecan nut.

45:17

Vera Nikandrova

€28

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)

Lesson on making pistachio travel cake with dried cranberries

14:01

Ekaterina Kurbatova

€12

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

€10

€13

Pistachio strawberry tablet

Lesson on making chocolate bars

07:44

Hans Ovando

€5

Dragee “Hazelnut – orange”

09:17

Ekaterina Kurbatova

€5

Marshmallow and raspberry pâte de fruit

A creative marshmallow with crispy and pate de fruite

18:47

Hans Ovando

€13

Dark rocks with raspberry and almond

Lesson on making chocolate treats – rocks.

13:56

Hans Ovando

€6

Camembert, olives and bacon brioche

Salted brioche with bacon and camembert

16:22

Hans Ovando

€18

Almond and raspberry brioche

Sweet brioche with raspberry gelée in the center and caramelized almond

26:46

Hans Ovando

€18

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

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

41:24

Hans Ovando

€26

Caramel chocolate and coffee flavor tablet

Lesson on making chocolate bars

07:54

Hans Ovando

€5

Chocolate banana crumble cake

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

01:12:27

Hans Ovando

€17

Vanilla, caramel and hazelnut Apple pie cake

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

41:46

Hans Ovando

€22

Chocolate flower

Lesson on making chocolate flower decoration.

32:43

Hans Ovando

€10

Thai Bonbons

Molded bonbons and chocolate ganache lesson

46:01

Hans Ovando

€11

Milk rocks with pecan nut and caramel

Lesson on making chocolate treats – rocks.

12:17

Hans Ovando

€5

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

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

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

I like it, she explained everything step by step, I learn too many things and it’s recommended

Mohammed

Caramel eclairs

Приготовила кекс, очень вкусный получился красивый, правда не высокий явно размер моей формы велик хорошее видио и доступно все, были вопросы и написав в поддержки сразу же получила ответ. Спасибо Вам и желаю далее учиться по Вашим урокам

Travel cake with cranberries and pistachio (Subtitles)

Замечательная Вера! Спасибо за возможность учиться у суперпрофессионала!

Тамара

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

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