About the Maru Family club

Have you seen the movie Ratatouille? Then you’ll understand us perfectly.

We’re in love with pastry-making and truly believe: anyone can cook.

Our club’s mission is to show that delicious, wholesome desserts can be made at home — no professional background required. We focus on teaching in a clear, simple way so that anyone can succeed, no matter their starting point.

But Maru Family isn’t a school — it’s a club for connection and mutual support.

Here, you don’t just watch lessons. You gain real experience, confidence, new skills, and a clearer sense of what you truly love to do.

Want to wow your family, friends, or clients with unforgettable desserts?

Dream of creating restaurant-level pastries in your home kitchen?

Looking to enjoy the process, grow, and experiment?

With us — it’s all possible.

78 lessons in the library

5 chefs film the lessons

7 directions to choose from

Who runs the lessons

All chefs →

Ekaterina Kurbatova Baking, shortcrust, core techniques 50 lessons

Hans Ovando Molded bonbons, tempering, pralines 15 lessons

Vladislav Panchenko Mousse cakes, modern desserts, velvet spray 12 lessons

Smbat Tonoyan Brioche, laminated dough, bread baking 0 lessons

Vera Nikandrova Petits fours, decoration, berry fillings 2 lessons

What you will cook

All masterclasses →

Chocolate Chocolate is the least forgiving part of pastry: the result depends less on the recipe than on temperature and on what the cocoa butter is doing at a given minute. Baking In baking almost everything is decided before the oven: at mixing, at dough temperature, at proofing. Cookies Cookies look simple until they spread across the tray or come out dry. Cakes A cake is a structure rather than a recipe: sponge, crunchy layer, confit, crémeux and mousse, each with its own moisture and setting temperature. Techniques Techniques are what carries from one recipe to the next. Ptifur A petit four is what fits in the palm and sells by the box: filled bonbons, truffles, dragées, rochers, candied fruit in chocolate, marshmallow and pâte de fruit. Sandy pastry Shortcrust forgives less than it appears to: it slumps in the oven, softens under the filling and cracks when moved.

How the club works

A subscription, not separate purchases One payment opens the whole library at once, including everything published later. Three lessons are open without payment at all.

A recipe with every lesson Gram weights and the order of steps in a PDF you download and keep — the video shows how, the recipe reminds what.

A chat where things get sorted out Members show what went wrong and work out why together. That is the part free videos cannot give.

Pastry club subscription Look at the lessons first →