Recipe Master Classes ★ Pastry Club Maru.Family

#Techniques

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.

#Chocolate

Bonbons 100% vanilla

100% Vanilla is a refined molded chocolate bonbon with the rich, pure taste of natural vanilla. In this masterclass, you’ll learn how to create a perfectly thin, crisp chocolate shell filled with a delicate, aromatic ganache made from real vanilla beans.

We’ll cover every stage — from tempering chocolate to proper crystallization of the filling — and explore how to achieve flawless shine and a clean seam. You’ll get all the professional secrets that will allow you to recreate this dessert at home or in a pastry kitchen.

The result is a bonbon where every detail is impeccable: deep flavor, elegant appearance, and an unforgettable aroma.

#Baking

Basque cheesecake

In this lesson, you will prepare the legendary Basque cheesecake with a perfectly caramelized crust and a delicate, creamy middle and delicate vanilla flavor. You'll learn how to achieve the right texture, avoid cracking and achieve a rich, creamy flavor. The result is a spectacular dessert that will grace any table and win over guests from the first bite.

#Cakes

Pina Colada Pastry

Pina Colada is a fantastic cake with exotic flavor. The base of the cake is a coconut dacquoise sponge, the flavor center is a pineapple-lime compote with mint, and it all comes together with a light coconut mousse. This lesson will help you perfect key pastry techniques: working with mousse, fruit fillings and working with chocolate.

#Baking

Bagels

A New York classic with a crispy crust and a dense, flavorful crumb, bagels are the ultimate first bite.

In this lesson, you’ll learn how to make the legendary dough, master the art of shaping traditional rings, and boil your bagels to achieve that authentic, chewy crust.

Perfect as the base for a homemade breakfast, these bagels are so good you’ll want to bake them again and again.

#Chocolate #Techniques

Choosing chocolate. How to temper a small amount of chocolate.

Choosing chocolate and tempering a small amount of chocolate. In this lesson you will learn how to distinguish between types of chocolate in terms of composition and quality, to understand which chocolate is suitable for specific tasks. Learn the technique of tempering in a water bath - a simple and affordable way to get the perfect shine and crunch of your finished products. Proper tempering ensures the stability of the candy during storage and a professional appearance. This knowledge will be the basis for all your future chocolate creations.

#Chocolate #Techniques

Tools and Equipment for Making Bonbons at Home

Chocolate candy making equipment and tools are the basis for professional results at home. In this lesson you will learn which tools are really necessary to create high-quality candies, and which ones you can do without. The right choice of molds, tempering tools, brushes and decorative elements determines not only the appearance of finished products, but also the technology of their production. Knowledge of professional tools will help you create candies of premium confectionery level right in your kitchen.

#Chocolate #Techniques

How to Make Colored Cocoa Butter for Chocolate

Cocoa butter coloring is a key technique for creating a bright and spectacular chocolate candy body. In this lesson you will learn the correct proportions and how to mix fat-soluble dyes with cocoa butter to get rich colors. Learn how to achieve even coloring, avoid streaks and create gradient transitions. Techniques for working with colored cocoa butter will allow you to decorate shapes, create different effects and give candy a mirror-like shine. Mastery of coloring will turn your homemade candies into real works of art.

#Baking

Babka with poppy seed filling

Babka with poppyseed filling is a hearty yeast pastry with a rich poppyseed filling and a flavorful soaking. In this lesson, you will learn how to work with a stiff yeast dough, prepare poppy filling so that it does not become bitter, and shape babka with a plait so that it turns out airy and spectacular. Babka turns out festive, juicy and perfect as a gift or for a cozy family tea party.

#Techniques

Puff pastry dough

Puff pastry is a versatile base for dozens of baked goods. In this lesson, you'll learn techniques for creating a dough with airy layers and rich, creamy flavor. Mastering puff pastry dough will allow you to use the same base for croissants, danishes, escargot, pain au chocolat, and other popular items. Mastery of this dough will open new horizons in home baking.

#Baking

Escargot

Escargot with pistachio cream are an exquisite French pastry. Caramelized puff pastry surrounds a creamy pistachio filling with a rich nutty flavor, and tops it all off with a pistachio praline accent. The contrast of the crunchy texture of the outer layers and the delicate creamy core makes this pastry special.

#Sandy pastry

Linzer tart with berries

Linzer tart with raspberries is a classic Austrian dessert with a modern twist. Crispy spicy dough with nutty notes hides a juicy raspberry filling with a slight sourness. An elegant lattice on the surface and a sprinkle of powdered sugar create a contrast of textures. The perfect balance of flavors for a family tea party or holiday table.

#Cakes

Cake "Sunrise"

This modern pastry is exquisite. It has a nice combination of textures and bright flavors. The base of the dessert is crispy linzer sablé, which is layered with rich black currant confit, silky vanilla pomelaka, and delicate raspberry creme. You will learn how to make a dessert with many layers that is the perfect balance of sour and sweet.

#Cakes

Classic Paris-Brest

A famous French dessert shaped like a bicycle wheel, created to celebrate the Paris-Brest cycling race. In this lesson, you'll learn how to make the perfect choux pastry with craquelin, form beautiful rings, and create a silky praline cream to recreate the classic dessert that captured the hearts of French gourmets. The best part of this dessert is the crunchy base, which gives it a wonderful variety of textures.

#Sandy pastry

Lemon tartlet

Lemon tartlet in an original serving is something you can impress your guests and loved ones with. Two pieces of crumbly sand dough are joined by lemon cream and bright confit, and delicate Italian meringue completes the composition. Minimalism of form and maximum flavor.

#Cakes

Cake "Guyana"

Guyana cake has four different textures. It has a rich, nutty, moist sponge, a crunchy layer with streusel, apricot confit, and a light, whipped chantilly cream with tonka beans. In this lesson, you will learn the basic techniques for making modern cakes. You will also learn how to put cakes together using the direct assembly method and how to work with chocolate decorations.

#Sandy pastry

Tart with berry compote

The dessert starts with a layer of berry compote, followed by a layer of chocolate. Between the two layers is a layer of crispy sand dough, a layer of rich berry mixture, and a layer of delicate cream. In this lesson, you will learn how to work with sand dough without straining, how to make berry confit with pectin, and how to create a "golden" chocolate decor for a spectacular serving. The combination of textures and flavors makes this tart a bright, harmonious, and perfectly balanced dessert.

#Choux pastry

Paris-Star

Paris Star is a special dessert made with a type of pastry called choux. It has a creamy filling and a crunchy shortbread base. In this lesson, you will learn how to make a stable choux pastry, how to create the perfect sablé and how to prepare a praline-based cream with a rich, nutty flavour. The mix of textures makes this dessert interesting to serve and complex in flavour, and the techniques can be used for many French classics.

#Sandy pastry

Tart with fresh berries

A fresh berry tart with a crisp, flaky base, a juicy frangipane filling, flavourful berry jam and a delicate custard topping. In this lesson, you'll learn how to make a shortbread dough that is easy to work with and how to use pectin, starch and gelatin to make the perfect texture for the fillings. The right balance of layers makes this tart a bright, harmonious and versatile dessert that can be adapted to any season.

#Chocolate #Ptifur

Hazelnut dragee

The hazelnut cupcake with caramel tastes rich and nutty. It also has a heavy caramel flavour and a crunchy frosting. In this recipe, you'll learn how to work with nut pastes, make smooth salted caramel and create the perfect frosting with a satisfying crunch. The cupcake has four different textures, which work well together and make the dessert interesting and full of flavour.

#Baking #Travel cakes

Hazelnut travel cake with caramel

The hazelnut cupcake with caramel tastes rich and nutty. It also has a heavy caramel flavour and a crunchy frosting. In this recipe, you'll learn how to work with nut pastes, make smooth salted caramel and create the perfect frosting with a satisfying crunch. The cupcake has four different textures, which work well together and make the dessert interesting and full of flavour.

#Baking #Travel cakes

Travel cake with dried fruits

Here's a lesson on how to make a traditional Christmas cupcake with lots of dried fruit. Here, we'll look at the ins and outs of cooking this kind of dough and how to get that perfect "hump". So, if you want to know how to get the best texture for your muffins and how to store them, this lesson's got you covered.

#Baking #Travel cakes

Travel cake with cranberries

Cranberry and Pistachio Muffin combines rich nutty flavor with a slight berry sourness to create the perfect balance of sweetness. You'll learn proper kneading techniques, working with nut pastes and baking characteristics to achieve a moist but airy crumb. This cupcake is simple to make, but the flavor and texture are on par with desserts from the best pastry shops.

#Sandy pastry

Quiche with red fish, zucchini and leek

A refined version of the traditional French open pie filled with red fish, juicy zucchini and aromatic leeks. You will master the technique of making the perfect filling and learn the secrets of a crispy base that doesn't get soggy even the next day.

#Baking

Sweet French brioche with raspberries and caramelized almonds

A lesson on making sweet brioche from Hans Ovando, which differs from the classic brioche with a bright raspberry center and the contrast of three textures. You will learn how to create an airy yeast dough, prepare a juicy raspberry filling and crunchy almonds to create a dessert with a professional combination of flavors.

#Sandy pastry

French Camembert baicon and olives brioche

A soft and creamy brioche with the perfect mix of cream cheese, salty bacon and tasty olives. You will learn how to make a yeast dough and create a delicious appetiser for special occasions or a tasty breakfast.

#Chocolate #Techniques

How to temper chocolate with callets

A modern and affordable method of tempering chocolate using calettes at home. You will learn how to get perfectly tempered chocolate for candies, decorations and glazes without special equipment and a marble board.

#Chocolate #Techniques

How to temper chocolate on marble or granite

Master the classic method of tempering chocolate on a marble surface for a glossy decoration with perfect shine and crunch. In this lesson you will learn how to control the crystallization of the chocolate so that your decoration is stable, crisp and does not melt in your hands.

#Techniques

Creamy caramel

In this lesson we will focus on the main points of making soft creamy caramel toffee. Understanding the technology will allow you to avoid many mistakes and save time. Caramel is ideal for Belgian waffles, pancakes, ice cream, as a filling for macarons, or you can use it as one of the components in desserts.

#Baking #Christmas

Christmas stollen

Prepare this fragrant stollen with your own hands for the Christmas table or as a gift for colleagues, friends and relatives. Such a gift will be remembered for a long time.

#Cakes

Fraisier cake

An exquisite French dessert combining delicate sponge cake, fresh strawberries and airy cream. You will master the classic cake assembly and the technique of making the perfect creme muslin to create a restaurant level dessert.

#Sandy pastry

Quiche with chicken and broccoli

Quiche is a traditional French pie based on shortcrust pastry. Whether you need to prepare a hearty dinner for a large family or a group of friends, are going on a picnic or visiting - quiche is the perfect solution. In this lesson you will learn how to make quiche with a crispy crumbly base and surprise your guests with an unusual dinner.

#Ptifur

Caramel Creme Brulee

A French dessert with a contrast of crispy caramel crust and delicate buttercream with caramel notes. Learn how to make the perfect crème brûlée and the secrets of proper sugar caramelization to create a flawless texture.

#Chocolate #Ptifur

Hazelnut truffles

The key to perfect truffles is a properly prepared ganache. In this lesson, you will learn how to make the emulsion correctly, what functions glucose and trimoline have in the ganache, and how to stabilize the ganache correctly.

#Techniques #Ptifur

Hazelnut praline

Learn how to make the perfect hazelnut praline with a silky texture and rich flavor. This versatile ingredient will become the base for your candies, fillings and creams, taking your home confectionery to the next level.

#Cookies #Christmas

Speckulos cookies

15 minutes to prepare and endless fun for your family. Crispy spice cookies will put you in a festive mood anytime and transport you to the Christmas fair.

#Baking #Cookies

Cookies Diamonds

A classic French shortbread cookie with a crispy sugar crust and a delicate center. The perfect recipe for beginners, which will help you master the technique of working with shortbread dough and create an elegant dessert for tea.

#Techniques #Ptifur

Candied fruit in chocolate

You will learn how to make juicy candied orange peels and coat them in chocolate for a perfect dessert. We will thoroughly cover the proper way to process fruits and work with chocolate to achieve professional results. These candied fruits are great for baking or as a beautiful gift for friends.

#Cakes

Tartlet Pekan-Toffee

In this lesson, you will master the technique of making a tartlet with caramel and pecans. You will work through six recipes, including shortcrust pastry, caramel, and decoration. This tartlet will be a highlight in any display case or a star dish on a festive table.

#Cakes

Cheesecake Sibirika

A cheesecake with a shortcrust pastry base featuring pine nuts and a sea buckthorn filling—an original twist on the classic dessert. The chef will explain in detail how to achieve a smooth mousse texture with ricotta and perfectly balance the flavors. This dessert will surprise with its combination of traditional Russian ingredients and sophisticated textures.

#Chocolate

Thai Bombons

In this lesson, you will create bonbons with an exotic "Thai" flavor. The lesson showcases techniques for working with polycarbonate molds and creating designs using cocoa butter. Through this filling, you will discover how to combine salty soy sauce, spicy ginger, and sweet chocolate to achieve a harmonious taste. This unusual combination will delight culinary experiment enthusiasts.

#Chocolate

Raspberry-Pistachio chocolate bar

In this master class, you will learn how to make chocolate bars with raspberries and pistachios. The lesson includes the process of tempering chocolate with nut paste, adding fillings, and decorating the bar. This lesson is suitable for both beginners and experienced pastry chefs looking to diversify their offerings.

#Ptifur

Raspberry marshmallow and pâte de fruit

Raspberry marshmallows and fruit jellies are sweets that captivate with their vibrant flavor and soft texture. In this lesson, you will learn to make both treats by combining different techniques to create a complex taste. These sweets are perfect for Candy Bars, gifts for friends, or simply as a family treat.

#Chocolate #Ptifur

Pistachio-raspberry rocks

You will learn how to make chocolate rocks with almond flakes and dried raspberries. We will cover the proper way to temper chocolate and incorporate crunchy components for a harmonious taste. These confections will look especially impressive on festive tables or as original gifts.

#Chocolate #Ptifur

Pecan-coffee rocks

Crunchy caramel, pecans, and puffed rice create a dessert perfect for wedding favors, New Year’s and Christmas gifts, or Candy Bars. In this lesson, you will learn how to temper chocolate and combine it with crispy elements to achieve the perfect texture. This simple yet striking dessert is suitable for both home baking and professional pastry assortments.

#Baking

Caramel / Raspberry & Artisan doughnuts

In this master class, you will master the technique of making yeast dough for perfect donuts. The chef will teach you how to make classic donuts as well as filled ones with caramel and raspberry. This recipe is a great find for coffee shops or home baking, and the result will impress with its airy texture and creamy taste.

#Techniques

Clarified and Noisette butter

You will learn how to prepare clarified butter, which is free of moisture and milk proteins and has a high smoke point. The lesson also demonstrates the technique for making noisette butter, which has a rich nutty aroma. These two types of butter are essential for baking, ganaches, and other confections requiring stability and depth of flavor.

#Chocolate #Decoration

Chocolate flower

This lesson is dedicated to making a voluminous chocolate flower that serves as a stunning decoration for cakes and desserts. The lesson covers the basics of working with chocolate and cocoa butter, as well as the techniques for creating and assembling petals. Such decorative elements will highlight your professionalism and make your desserts truly unique.

#Baking #Sandy pastry

Chocolate banana crumble cake

In this lesson, you will learn how to make a tart with an intense chocolate, banana, caramel, and pecan flavor. The precise combination of textures ensures that each taste unfolds in a special way. This versatile recipe is suitable for both home baking and as a bestseller in any pastry shop.

#Baking #Cookies

Cheesecake 4 cheese

This cheesecake offers an extraordinary flavor combination: focaccia with nuts and dried fruits as the base, apple jelly, and a mousse made from four types of cheese. The lesson includes various techniques suitable for those who want to surprise their guests with a unique and complex dessert. Besides making the cheesecake itself, you will also learn how to work with velour and use this technique for decorating confections.

#Chocolate #Ptifur

Caramel-Pecan chocolate bar

This master class will teach you how to temper chocolate and create rich, flavorful chocolate bars. The combination of caramelized chocolate and crunchy pecans will impress even those indifferent to chocolate. The result is an aromatic and sophisticated bar, perfect for serving with coffee or as a stylish dessert.

#Chocolate

Apricot tonka bean bonbons

You will master the art of working with chocolate by creating bonbons with a double fruit filling: ganache and caramel based on apricot and tonka beans. The lesson thoroughly covers the stages of chocolate tempering and the technique of molding to achieve a perfect coating. These uniquely flavored bonbons will make a wonderful addition to your confectionery assortment or an exquisite gift.

#Baking #Sandy pastry

Apple crumble pie with vanilla and hazelnuts

Look what we prepared for you!