Video-lessons
NEW
Introducing new video-lessons on tarts!
Course on sliced individual cakes
Now you can buy 6 video tutorials on sliced individual cakes at the most favorable terms:
Tariff "Standart"
  • Access to the videos - 6 months
  • 6 recipes for sliced individual cakes
  • 6 video-lesson with English subtitles for sliced individual cakes
  • Recipes available for download
8940 6990 rubles (about 88,34 €)
Purchase
Tariff "With support"
  • Unlimited access to videos
  • Teacher's support up to 2 months (Teacher will help you to cook these cakes, answer your questions, analyze your mistakes and help you to cook this dessert perfectly)
  • 6 recipes for sliced individual cakes
  • 6 video-lesson with English subtitles for sliced individual cakes
  • Recipes available for download
14940 9990 rubles (about 126,25 €)
Purchase
PANETTONE, BRIOCHE, BREAD, CIABATTA
4 lessons of: 2 types of brioche/ciabatta/chocolate bread
You can buy 4 lessons:
1. Olive oil brioche with sun-dried tomatoes and Parmesan;
2. Brioche with olives, bacon and Camembert cheese;
3. Ciabatta;
4. Chocolate bread.

Price: 3200 rubles. (about 41)
Olive oil brioche with sun-dried tomatoes and Parmesan
Tender and most weightless brioche bun that you have only met in your lif e- Brioche in olive oil with sun-dried tomatoes and Parmesan cheese. Cheesy, stunningly flavorful, airy and very easy to cook at home.

The special ease in this recipe is due to the lack of butter, and also that in addition to yeast, the composition is "sourdough", which provides a longer shelf life and preservation of juiciness and moisture for a longer time. Yeast, in its time, reduces the temporary fermentation process and speeds up the rise and work of the sourdough.

This "salty" version of brioche will not leave anyone indifferent. This can be part of an ideal breakfast, or an addition to lunch or dinner.


The lesson includes:
- Recipe for a Golden brioche bun with a detailed description of the cooking process.
- A theory about yeast and a scheme for replacing one type of yeast with another.
- Recipe for removing the leaven.
- Step-by-step video recipe with my comments (on Russian language but you will be able to see the process).
- List of variations of toppings for this type of baking.

*Access to your personal account with training materials
* Recipe available for download (22 pages)
* Unlimited access to recipe and video
*Without curatorial support

900 rubles(about 11,15 €)
Brioche with olives, bacon and Camembert cheese
The aroma of this brioche will spread far beyond your apartment and very quickly gather the whole family in the kitchen, anticipating a real temptation! The silk of the muffin, the smell of bacon, the sprinkling of olives, and the slightly melting cheese.

What I also like about this recipe is that the bun itself is sweet with zest and vanilla, which gives a special charm of "sweet-salty", as many children like.
Believe me, it is impossible to break away to the last piece!

The lesson includes:
- A detailed recipe for a yeast brioche with a description of all the cooking processes.
- The theory of yeast with the possibility of converting one type of yeast to another.
- Topping options for this type of brioche.
- Detailed video of the cooking process (on Russian language but you will be able to see the process).


*Access to your personal account with training materials
* Recipe available for download (12 pages)
* Unlimited access to recipe and video
*Without curatorial support
700 rubles (about 9€)
Ciabatta
Do you know how beautiful ciabatta is? This is a very simple cooking technique recipe and I would even call it "for the lazy": mixed and waited; turned and waited; turned again, folded and waited; took out and laid out on the table, cut off the necessary forms with a scraper and laid them out to rest. Everything can be baked.

And the result is a crunchy crust, which crunches like the first thin ice that covers the river, cracks when you bite it off, and you immediately feel the softest, wet crumb of the text. Inside ciabatta - its own world of large craters and air holes, like a large web, woven by a master and slightly torn by the rain. All this is insanely delicious Italian bread!

The lesson includes:
- Detailed recipe for cooking Italian ciabatta based on "Poolish" (yeast sourdough) and sourdough.
- Descriptions of the cooking process in a home oven on a stone, without a stone, how to add steam and the process of its influence on the product as a whole.
- Yeast theory with a detailed scheme for replacing one type of yeast with another.
- Recipe for removing the sourdough.
- A very detailed video of the cooking process, including detailed instructions for baking bread with or without a stone (on Russian language but you will be able to see the process).

*Access to your personal account with training materials
* Recipe available for download (21 pages)
* Unlimited access to recipe and video
*Without curatorial support
900 rubles(about 11,15 €)
Chocolate bread
This is a magic recipe. This is a bread that has the texture of the most tender brioche, while not at all sweet and with a crispy top crust. It can act as a snack with a cup of milk before going to bed; or the basis for" French toast"; or an ideal breakfast, where you can smear each piece with jam," Nutella " or chocolate butter.


The lesson includes:

- A detailed recipe for yeast chocolate bread with a description of all the cooking processes.
- The theory of yeast with the possibility of converting one type of yeast to another.
- Detailed video of the cooking process. (on Russian language but you will be able to see the process).

*Access to your personal account with training materials
* Recipe available for download (10 pages)
* Unlimited access to recipe and video
*Without curatorial support
700 rubles (about 9€)
You can buy all 4 lessons of Panettone and Broiche.
Price: 3000 rubles (about 37€)
Panettone on sourdough
What is" panettone " and why is the world going crazy about it? This is the most weightless product that only a person can create from flour, yolks, butter and magic sourdough, which is literally legendary! Historically, "Panettone" is prepared for Christmas, for the bright holiday of Easter, they make "Columba" (the dough is the same, only other fillings and the form of" dove "or"cross"). But the whole worldis so in love with "Panettone" that many confectioneries and bakeries produce it all year round!

Everything you wanted to know about panetton and even what you didn't know about it - all in one lesson. Two bright minds - Nina Tarasova, a pastry Chef with a world name and Stefano Priolo, an Italian Baker in the fifth generation, a panettone champion of their region have prepared for you a unique material in which they explained in simple language about:
- Sourdough - everything from its creation, temperature maintenance, feeding, use, storage, breeding, quality control of sourdough, changes in humidity and density literally on the fingers;
- all about the technology of fermentation;
- Fully described the essence of the process of preparing the sourdough for Panettone;
- Gave examples of calculating water for using and updating the sourdough culture;
- Fully described the process of cooking "Panettone "from the start" and "to an end" with all the necessary temperatures;
- Described in the most detailed way the recipe of this Italian "Panettone", with photos and cooking technology.
- A short video from the creation process in the home kitchen.

*Access to your personal account with training materials
* Recipe available for download
* Unlimited access to recipe and video
*Without curatorial support
1000 rubles (about 12,39 €)
Panettone on yeast
Quick "Panettone" on yeast is a great alternative when you do not have a sourdough in your arsenal, as such, and a lot of time. But the dream and the dream is literally to make a fancy, delicate, fragrant, wet the view of this famous in the world of baking! That is why we offer you the perfect version of the yeast "Panettone", where the result can already be enjoyed after just 4 hours from the beginning of the kneading!

The lesson contains:
- The theory of yeast: we destroy the myths and legends about yeast and stop being afraid of them.
- Analysis of live / pressed yeast, fast-acting and instant.
- Scheme for replacing one yeast with another, as well as methods of working with each.
- A detailed recipe with a description and photos of the cooking process with recommendations from Nina Tarasova.
- A short video and comparative show of the yeast type "Panettone" and sourdough.

*Access to your personal account with training materials
* Recipe available for download
* Unlimited access to recipe and video
*Without curatorial support
600 rubles (about 7, 43 €)
Brioche on sourdough
Products with sourdough are characterized by special tenderness, romance and a longer period of implementation, as they remain tender, juicy and with a slightly moist crumb longer. For the experiment, you will have 2 recipes for brioche with a butter content of 50% and 20%, as well as a clearly visible comparative analysis of the results, so that you can choose a more attractive option.

In General, our advice-be sure to cook both without even thinking! Each of them is simply gorgeous!

You will get:
- The basic theory about ferments, including how to derive it from the beginning.
- Detailed recipe for sourdough Brioche with 50% butter content;
- Detailed recipe for sourdough Brioche with 20% butter content;
- Comparative analysis of two types of recipes.

* Access to your personal account with training materials
* 2 recipes available for download
* Unlimited access to recipes and videos
*Without curatorial support
900 rubles(about 11,15 €)
Brioche on yeast
In Italy, these yeast brioches are called "PANGOCCIOLI". And these are the most famous buns in all of Italy, which drive everyone crazy with their delicate texture, from young to old all over the country! Light as down, soft as a cloud-buns with chocolate drops. And it is for you, the champion of your region in Italy, Stefano Priolo, a fifth-generation Baker - for students of the online school Pastry is Magic, shared his signature recipe.

You will get:
- Theory about yeast, classifications and types, with conversion schemes for one or another type of yeast you have;
- Detailed recipe For brioche with yeast.

* Access to your personal account with training materials
* Recipe available for download
* Unlimited access to recipe
*Without curatorial support
500 rubles (about 6, 19 €)
You can contact us via email: info@pastryismagic.com or
whatsApp/Telegram: +79523975134

You can also buy the recipes in English for these dessers
You will get:

✓ The recipe of the choosen dessert in PDF in Engish lamguage, the recipe is avsaliable for download

✓ Access to your personal account with recipes

✓ Afer the payment you will get the letter on your email adress with a cheque and another letter from our pastry school with your access to your personal account where you can download the recipe

✓ There are different payment method: card/paypal

✓ You can contact us via email: info@pastryismagic.com or whatsApp/Telegram: +79523975134


Milfelleon
3000 rubles (about 37 €)
I decided to create my own, new taste of the famous cake - "Milfelleon", combining the traditions of two countries: France and Russia - "Milfey" and "Napoleon". Make the classics brighter, more memorable, introduce new family traditions and.. share this perfection with you!
Let's change traditions together? Let's create delicious interpretations based on three pillars: experience, respect for standards, and product chemistry.
What we will get in the end: crumbly caramelized pâte sablée with thousands of petals and the most delicate, like silk, vanilla custard.

You will get:
  • recipe in PDF in English language, avaliable for download
  • List of necessary ingredient
Macarons + vegan version
2500 rubles (about 30 €)
You will get the recipes in English:
  • Classic macarons on French meringue;
    Classic macarons on Italian meringue;
    Macarons, where chocolate is included in the macaronade (dough);
    Vegan macarons on French meringue;
    Vegan macarons on the Italian meringue.
As a bonus, you will be given 20 fillings: fruit, ganache-based, vegan, double.
Pate de fruit (marmelade)
2500 rubles (about 30€)
You get a recipe for the classic method of cooking pate de fruit (scheme for 30 flavors).

You also get my author's technique of cooking pate de fruit, where the maximum temperature is 85C with the preservation of all the vitamins, the brightest real flavors and colors.

Bonus — you get alcoholic types of pate de fruit (for example, Campari and Limoncello) and olive.

No gelatin or agar for pate de fruit!


2 recipes of "Honey cakes"
Unique recipes of classic honey cake
2500 rubles (about 30 €)
You get recipes for two completely different desserts, based on the classics, traditions, but introducing modern solutions and paying tribute to modern trends. The first honey cake will have a crunchy base and an airy mousse that softens the honey notes with its tenderness.

The second cake - with completely different honey cake, a different cream, but also with a layer of salted chocolate caramel. Two completely different recipes of amazing honey cakes.

You get: 2 recipes of "Honey cakes":

1. Caramel honey cake
2. Russian classic honey cake
3. List of toolings for both honey cakes.
Pistachio cake (vegan, gluten-free)
Vegan, gluten-free cake with a delicate texture and bright taste
2000 rubles (about 24 €)
The vegan and gluten-free topic, which is now actively gaining momentum and interest among pastry shops and their guests.

Composition:
  • Pistachio shortbread dough;
  • Pistachio crumble;
  • Sponge cake with cherries;
  • Cherry marmalade;
  • Pistachio mousse;
  • Pistachio glaze.
You will get:
  • recipe in PDF in English language, avaliable for download
  • List of necessary ingredients
  • The list of toolings
Gluten-free carrot cake + vegan version
This dessert is gluten-free + a vegan version of the dessert is provided
2500 rubles (about 30 €)
One of the most interesting desserts in my collection, where the classic carrot dessert turned into a work of art.

The composition of the dessert:
  • Crispy base with air rice, bitter chocolate and praline paste;
  • Gluten-free carrot cake;
  • Carrot marmalade with spices;
  • Cream of white chocolate and goat cheese;
  • Vanilla mousse with white chocolate and whipped milk;
  • Carrot chips;
  • Macarons with carrot marmalade;
  • Glaze on carrot juice and cocoa butter, without chocolate and condensed milk.

You will get:
  • 2 recipes of carrot cake (gluten free and vegan version of the dessert) in PDF in English language, avaliable for download
  • Recipe of macarons on French meringue
  • List of necessary ingredients
  • The list of tooling

"Polish brioche" tart + vegan version
A vegan version of the dessert is provided
2500 rubles (about 30 €)
Crunchy sand basket with a delicate and silky custard, where bright notes flash dried fruits soaked in citrus liqueur. And all this is crowned by an airy, sponge-like brioche covered with Italian meringue.

Composition of the dessert:
  • pâte sablée;
  • Custard;
  • Brioche soaked in syrup with citrus liqueur;
  • Candied fruit;
  • Italian meringue.several variants of placing the sand dough in different rings are demonstrated.

You will get:
  • 2 recipes of "Polish brioche" tart (classic and vegan version of the dessert) in PDF in English language, avaliable for download
  • List of necessary ingredients
  • The list of toolings
    3 types of teacakes
    2100 rubles (about 26 €)
    Chocolate cake lactose free and gluten free
    There's just nothing to add. This is a juicy, moist sponge cake that resembles something in its rich taste "brownie", so delicate that even though it is completely gluten-free, it does not need to be impregnated at all.

    Carrot "smorrebrod"
    Teacake with rum and vegan passion fruit mayonnaise. This cake will be served in a non-standard form of "smorrebrod", do you know what it is? This is a traditional Danish dish in the form of sandwiches.

    Teacake with sesame seeds and gianduja
    This is my personal favorite. Unprecedented! I will not even reveal the intrigue on purpose, because I want to preserve your childish feeling, as if waiting for Santa Claus. They are completely comparable in terms of emotions in terms of the excitement that has surged over you!

      You will get:
      • 3 recipes of teacakes in PDF in English language, avaliable for download
      • List of necessary ingredients
        "Kiev" cake
        2000 rubles (about 24 €)
        The composition of the dessert:
        • Rich nutty egg whites sponge cake "Dacquise"
        • Caramelized hazelnuts
        • Soft salted caramel
        • Lightest chocolate butter cream with cognac
        • Glaze and chocolate decor
          You will get:
          • Recipe of "Kiev" cake in PDF in English language, avaliable for download
          • List of necessary ingredients
            Zephir and marshmallow
            2100 rubles (about 26 €)
            One of the most popular desserts that will be relevant and in demand by absolutely everyone without exception is zephir. Agree? Soft, airy, like a cloud, melting texture of weightless pleasure, completely prepared with natural ingredients. What if it's also low in sugar? And if this zephir still turn into a small cake?
            Or, his brother "in spirit", the French "Gimov", aka "Marshmallow" - one of the favorite children's pleasures!


            The program:
            • Zephyr classic GOST
            • Low-sugar zephir
            • Zephir on albumin and inulin
            • Alcoholic zephir
            • Classic marshmallow
            • Marshmallow with egg whites
            • Chocolate marshmallows
            • Marshmallows alcoholic

              You will get:
              • 4 completely different technologies for making zephir (6 recipes in Engish language)
              • 4 marshmallow constructor recipes (4 recipes in Engish language)
              • Recipe for Zephir dessert in chocolate on chocolate cookies (in Engish language)
              • Recipe for zephir dessert "Pinky Bars" with "lazy" marshmallow
                Entremet "Chocolate box"
                2000 rubles (about 24 €)
                Chocolate cake with cherries, almost a new interpretation of the dessert "Black forest" in an elegant chocolate decor.


                Composition:
                Basis:
                • chocolate sponge cake "Pain de genes";
                • cherry confit.
                  Balls:
                • mousse with caramelized white chocolate and Tonka beans;
                • compote with baked exotic fruits;
                • cherry glaze
                • chocolate decor.

                  You will get:
                  • Recipe of Entremet "Chocolate box" in PDF in English language, avaliable for download
                  • List of necessary ingredients
                    Entremet "Christmas sledge"
                    2000 rubles (about 24 €)
                    Cake with quince and cranberries, as well as with a bright chocolate decor, you will get a "sledge" scheme as a gift.

                    Composition:
                    Basis:
                    • five spice sponge cake with quince;
                    • cranberry jelly with spices and red wine;
                    • baked quince with apples;
                    • mousse with melted milk;
                    • mirror glaze;
                    • chocolate decor.

                      You will get:
                      • Recipe of Entremet "Christmas sledge" in PDF in English language, avaliable for download
                      • "sledge" scheme
                      • List of necessary ingredients