Maru Family — The Online Pastry & Baking Club

MARU Family Recipe Book - 20 flawless dishes for those who appreciate home cooking and seek variety. The perfect solution for everyone who likes to cook delicious and uncomplicated meals. From hearty breakfasts to gourmet dinners: appetizers, soups, pastas and main courses - all created for the family table from affordable ingredients. Simple techniques, bright flavors and new ideas for those who want to please their loved ones every day.

In this masterclass, you will learn how to create elegant chocolate bonbons with a vibrant passion fruit caramel filling and smooth milk chocolate shells.

During the class, we will cover:

1. preparing fruit-based liquid caramel;
2. working with milk chocolate;
3. creating a stable and silky emulsion;
4. understanding the correct piping temperature;
5. essential techniques for professional molded bonbons.

This masterclass is suitable for both beginners and professional pastry chefs looking to expand their chocolate skills and create refined artisan bonbons.

Linzer sablé cookies with strawberry confit are a classic of European pastry.

They feature a delicate, crumbly almond sablé dough with subtle hints of cinnamon, filled with a fragrant strawberry confit. This lesson will help you master essential pastry techniques, including preparing shortcrust sablé dough and creating fruit confits with the perfect texture.

Pistachio amaretti cookies with cranberries are a refined interpretation of the classic Italian recipe: crisp on the outside, soft and melt-in-the-mouth inside, with a bright berry accent.

In this lesson, you will learn the nuances of working with nut-based dough, proper egg white whipping techniques, and the secrets behind the signature cracked surface.

You will understand how to balance the sweetness of pistachios with the tartness of cranberries and master a recipe that looks and tastes just like it came from an authentic Italian pastry shop.

Chocolate brioche is a rich and indulgent pastry with a deep chocolate flavor, a soft and tender crumb, and a crisp sugary crust with cocoa nibs.

In this lesson, you will master the technique of making classic brioche dough, learn the specifics of incorporating cocoa into enriched dough, work with chocolate ganache at the correct consistency, and properly shape the product.

You will discover how to achieve the perfect texture — light and airy inside with an appetizing crust on the outside.

A lesson on making molded chocolate bonbons with a lime caramel filling.

You will learn how to create thin chocolate shells, work with chocolate tempering, and prepare a flavorful caramel with a bright citrus acidity. During the lesson, we will cover key steps such as cooking caramel to the correct temperature, balancing flavor and texture, as well as proper filling and sealing of the bonbons.

A tartlet featuring a crunchy granola base, rich blackcurrant compote, and a delicate whipped Greek yogurt cream that perfectly balances bright berry acidity with a light, creamy texture.

In this lesson, you will learn how to prepare a smooth, well-balanced compote, achieve a stable and airy yogurt cream, and assemble the dessert with a flawless harmony of flavors and textures.

Aromatic truffles infused with warm spices and mulled wine notes — a perfectly balanced harmony of chocolate, spice, and delicate fruity acidity.

In this lesson, you will learn how to build a refined mulled wine flavor base, how to extract the full aroma of spices without introducing bitterness, how to create a stable emulsion in an alcohol-based ganache, and how to achieve the ideal texture for shaping perfectly smooth truffles.

In this master class, you will learn how to create refined chocolate candies with an intense banana flavor and a well-balanced, multi-layered texture. The filling combines banana fruit jelly, delicate hazelnut praline, and Breton shortbread crumbs for depth and contrast.

During the class, we will cover:

• working with fruit purées and NH pectin
• preparing a stable banana jelly with a clean, natural flavor
• making praline using nut pastes and chocolate
• the technique of Breton shortbread dough and its use in confectionery fillings
• assembling molded chocolates and balancing textures

This master class is suitable for professional pastry chefs as well as for those looking to deepen their skills in modern confectionery, with a strong focus on flavor, texture, and precise technique.

This lesson is dedicated to making neutral glaze — a confectionery semi-finished product used to coat berries, fruits, cakes, pastries, and baked goods, and also serving as a base for preparing other types of glazes. Neutral glaze prevents products from drying out, gives an appetizing shine, and extends shelf life. After watching the lesson, you will be able to prepare it yourself in a home kitchen.

In this masterclass, you will learn how to prepare a classic French baba soaked in an exotic mango and passion fruit syrup, which gives the dessert a bright tropical flavor and a luscious, juicy texture. The lesson demonstrates the technique for making light, airy yeast dough, the correct soaking method to achieve the perfect balance of moisture, and the preparation of a delicate cream that complements the fruit’s acidity.

Black Sesame and Lemon Loaf Cake is an exquisite balance of deep, complex flavor and bright citrus freshness. The nutty, lightly smoky notes of black sesame combined with lemon acidity create the impression of a “luxury” dessert you’ll want to bake again and again.

In this lesson, you will learn how to make a moist, tender loaf cake with a bold, unusual flavor, a beautiful marbled interior, and a perfectly domed top. You’ll be able to recreate bakery-quality pastries worthy of a French pâtisserie right in your own kitchen.