Online pâtisserie course package + 2 FREE RECIPE E-BOOKS

I’m happy to introduce you to the features of some basic ingredients, most commonly used baking utensils, modern dessert preparation and, most importantly, the BAM pâtisserie challenges. You can see several sets of lessons in front of you, which are divided into different topics. Each contains an online video lesson, followed by a BAM pâtisserie challenge.

I'm ready to get started. Are you?

“Let’s get to work and see the most important aspect in preparing to bake. In short: preparing your "mise en place". That means preparing everything, from your ingredients to baking utensils."

Sandi Planinšek, pastry chef

“In this video, we will master the properties of the ingredients that make the desserts light and airy, flavorful and provide binding. As veganism is on the rise and our Pâtisserie Academy follows the modern trends, we will also touch on substitutes that are not of animal origin."

Sandi Planinšek, pastry chef

“This time we will learn what ingredients serve as binding agents in desserts and what we need to look out for when preparing them. We'll start with flour, the most commonly used ingredient, continue with starch and conclude with a variety of gelling agents."

Sandi Planinšek, pastry chef

“We are now embarking on a journey into the world of flavors and aromas. We know that each ingredient adds its flavor to the dessert. Did you know that more aromatic ingredients with a higher fat content add an even stronger flavor? We will have to be very careful when measuring out these ingredients."

Sandi Planinšek, pastry chef

"What awaits us is the sweetest, but at the same time the most dangerous ingredient – sugar. We know several different types of sugar, together we will get to know the sugars that are most often used in pâtisserie. In this course, I will show you two different methods of preparing caramel, the dry and wet method."

Sandi Planinšek, pastry chef

“What exactly is a cream insert? A cream insert is a cream-based addition that enhances the dessert and complements its taste."

Sandi Planinšek, pastry chef

"Sponges can be made in several different ways. I will show you the types of sponge that exists, what they are suitable for and how to make sure that your sponge turns out as light and fluffy as possible."

Sandi Planinšek, pastry chef

"I treat fillings with utmost respect. They can be very easy or very difficult to make, so we must first learn the basics of making fillings."

Sandi Planinšek, pastry chef

“By definition, a mousse is a light creamy dessert made utilizing three different pâtisserie techniques: emulsion, aeration and gelification. Let's find out what that means."

Sandi Planinšek, pastry chef

“This time we will get to know the fillings that form the foundation of traditional pâtisserie and are still used today. The first filling we will get to know is crème pâtissière. We will also learn more about its many uses."

Sandi Planinšek, pastry chef

"We know several different types of cookies. We'll divide them into rough groups, and I'll tell you what to look out for when making and baking them. That way, your cookies will truly be the best. "

Sandi Planinšek, pastry chef

“Now we’ve reached the video with the highest chocolate content - the basics of chocolate and chocolate work. I will reveal all the secrets and tricks to make you sure you master working with chocolate and not the other way around.

Sandi Planinšek, pastry chef

"We will learn two techniques for making ganache. Cold and warm. What does that mean? One step at a time, I'll reveal everything in the video course."

Sandi Planinšek, pastry chef

“You are now before the most demanding task of this academy – a type of a final exam and the awarding of diplomas. I say this jokingly, but there is some truth to it.”

Sandi Planinšek, pastry chef

"What is HACCP? Why is it even required? What is the purpose of HACCP? Do we have to take it into account? Don't worry, I'll explain everything."

Sandi Planinšek, pastry chef

"Let's start at the beginning. Once you’ve chosen your cake recipe and filled the cake with your favorite flavors, we need to protect it from drying out and at the same time make it look appealing. To be honest, this is the moment when I start to enjoy immensely."

Eva Klinc, cake decorator

“When you take the sugar paste out of the packaging, it’s usually pretty solid and difficult to work with. You have two options here: you can cut it into smaller pieces and knead each piece separately, or you can cut off a larger piece and very briefly put it in the microwave."

Eva Klinc, cake decorator

"Now that we’ve gotten to know all these types of sugar paste, allow me to introduce some color. Life without colors would be pretty dull, am I right?"

Eva Klinc, cake decorator

“This video is all about a special sugar paste that served as my gateway to the interesting world of 3D cakes. It’s called pastillage and is very similar to other types of sugar paste at first glance, but has one big advantage. It dries very quickly.”

Eva Klinc, cake decorator

“Correctly tempered chocolate has a nice shine, especially if chilled on a smooth surface. It melts at the right temperature. By the way, there is a joke that may have a bit of truth to it ... Chocolate is supposed to be God’s gift to man, as it melts precisely at our mouth temperature."

Eva Klinc, cake decorator

"Practice makes perfect, the more cakes you glaze, the better you’ll be at it... If I had to choose, I’d say the most important element in glazing cakes is a smooth and level cake surface."

Eva Klinc, cake decorator

“Edible paper is very sensitive to moisture. If you place the flowers in the refrigerator or on a cake with a glaze that hasn’t completely set yet or if the room you’re working in is fairly damp, the flowers will melt. But there is a way to protect them from moisture."

Eva Klinc, cake decorator

"We're still working on flowers ... and today I'm showing you how to make them from sugar paste - gum paste."

Eva Klinc, cake decorator

“Today I’ll show you how to make a 2-tier cake with a chocolate drip, painted with gold paint and featuring a buttercream that looks like concrete. We’ll also apply your new skills in making flowers on a twig made of edible paper."

Eva Klinc, cake decorator

“One of the increasingly popular 3D cartoon character figurines, Elsa, can also be created in your own kitchen. In this course, I’ll show you the techniques and tricks. Tip: In addition to other utensils, you will also need a piece of styrofoam. "

Eva Klinc, cake decorator

“As you already know, 3D cakes are my passion and I can’t wait to introduce you to this world as well. We will start with something simple that does not require extreme precision and allows you to let your imagination run wild."

Eva Klinc, cake decorator

"The wedding cake is a reflection of the wedding itself. In addition to being delicious, it must also look great. In this course, I will tell you how to tackle the construction of a 3-tier wedding cake and how to decorate it."

Eva Klinc, cake decorator

I'm excited to show you the world of mono-portion cakes. During the online course, we will learn how to prepare creams, fillings, inserts, purées and glazes and play with combining different textures. We will learn how to shape mono-portion cakes into different shapes, including fruit. I'll tell you the secrets of how you can emphasize and elevate the desired flavor. I promise to share a lot of tips for the preparation and the use of simpler utensils. At the end of the last lesson, there are BAM pâtisserie challenges for you.

Sandi Planinšek, pastry chef

''Strawberry, coated with a nappage glaze, has a very special shine to it. Served on chocolate soil, it can be easily mistaken for a real one.”

Sandi Planinšek, pastry chef

"We will cook the pear peels and cores with some of the flesh, thus emphasizing the taste of pear flavor that we are after in this monoportion cake."

Sandi Planinšek, pastry chef

"Before glazing, the hazelnut should be really well-chilled so that it stays on the wooden stick and does not fall off during glazing."

Sandi Planinšek, pastry chef

''Warm up the Raffaello ball slightly with your hands to make it a little sticky. This will make it easier for the waffle to stick to it.''

Sandi Planinšek, pastry chef

''To top it off, we'll cover our Roche with edible gold leaf to make it look like one from the box in the store.''

Sandi Planinšek, pastry chef

I'm excited that together we're going to learn about cakes that are made slightly differently: cakepops, or mini round cakes on a stick, and popsicles, or cakes shaped like popsicles. The online course contains some very interesting lessons, through which we will practice our precision, step outside the box to create bold flavor combinations and stimulate our creativity. I'll teach you about the basic cakepop mixture, the texture of the ingredients and, finally, how to shape and decorate your desserts. I'll also share a few tips with you so we can have more fun while creating the desserts.

Kimi Zupančič, a passionate pâtisserie artist

"To make cake pops, we need a good sponge and ingredients to enrich the texture and flavor – don't worry, I'll explain everything once we start."

Kimi Zupančič, a passionate pâtisserie artist

"A world of tastes and textures awaits you. I will introduce you to my most frequent flavor combinations, and I have prepared a couple of tricks on how to replace any of the ingredients if you don't happen to have them in your kitchen at the moment. Did you know that you can replace mascarpone cheese with buttercream and powdered sugar?"

Kimi Zupančič, passionate pâtisserie artist

“Kimi tip: when you a dipping numerous cake pops into chocolate, take them out of the freezer in batches. Why? If the cakes on the sticks are too soft, they may fall apart when dipped.”

Kimi Zupančič, passionate pâtisserie artist

"Chocolate can be tempered in several ways, I will introduce you to the two I find most useful personally. Tempering is key to the finished look of the chocolate."

Kimi Zupančič, passionate pâtisserie artist

"We'll fill the ball with a delicious vanilla filling and top it with a hot caramel sauce."

Kimi Zupančič, passionate pâtisserie artist

“Do you love hot chocolate and marshmallows? Then this is for you!"

Kimi Zupančič, passionate pâtisserie artist

"So, we've already learned a lot ... But we’re not done yet ... I present to you another great combination! A chocolate ball with caramel and peanuts!"

Kimi Zupančič, passionate pâtisserie artist

"My guiding principle is to be as free in the kitchen as I am in my thoughts, words and actions - as the saying goes."

Gorazd Potočnik, professional pastry chef

"With a LCHF cake it is important to cut it with a hot knife to preserve the texture of the light cocoa sponge."

Gorazd Potočnik, professional pastry chef

"This dessert is a favorite of many, not only those of you who follow the LCHF diet. It’s just an awesome dessert overall."

Gorazd Potočnik, professional pastry chef

"When it comes to LCHF and keto diets, cinnamon is a very welcome ingredient."

Gorazd Potočnik, professional pastry chef

"My guiding principle is to be as free in the kitchen as I am in my thoughts, words and actions - as the saying goes."

Gorazd Potočnik, professional pâtissier

''The structure of the ganache needs to be nice and smooth, as well as shiny and just thick enough for it to melt in your mouth."

Gorazd Potočnik, professional pâtissier

"The addition of sugar, lemon zest and lemon juice elevates and enhances the apricot flavor. It gives the apricot filling a little extra something."

Gorazd Potočnik, professional pâtissier

"Macarons, yikes ... Preparing macarons at home is many pâtissiers' worst nightmare."

Gorazd Potočnik, professional pâtissier

''In this online course, I will show you a true innovation in the world of pâtisserie. It’s what I love. And it’s delicious. It’s something new and interesting."

Gorazd Potočnik, professional pâtissier

"This flower cone is actually inspired by my favorite dessert."

Gorazd Potočnik, professional pâtissier

"Raspberries, pistachio mousse, delicate cocoa sponge and a cone. A great flavor combination.''

Gorazd Potočnik, professional pâtissier

''Flower cones. As a chocolate lover, my favorite chocolate desserts in the ones served in a glass. I’ll teach you how to make chocolate fillings of different textures, which will blow your mind once you try them.''

Gorazd Potočnik, professional pâtissier

Modern desserts impress with both their appearance and taste. They tend to feature flavors that we don't even think of when we start creating them. In the online Modern dessert course, Antonio Colasanto, Masterchef finalist, teaches you how to create amazing desserts with even the most unusual of ingredients. He shares a recipe that will delight your taste buds with gorgonzola (yes, you read that correctly!), blueberries and a few other supporting ingredients. Together, you will also prepare panna cotta, which can be very easy to make. Antonio has also prepared a chocolate mousse recipe for you, this time using ruby chocolate. You will use cacao powder to prepare shortcrust pastry and continue with the best rice pudding. Antonio demonstrates the wide range of recipes and pastry techniques by making a Pisa cake, as he named the dessert, as well as a fruit salad that features strawberry-chocolate mousse and vegetables. Dry edible flowers, fruit foams and other secret techniques offered by molecular gastronomy are the main factors in dessert decoration. With the online course, Antonio wants to show you that modern desserts and a refined look do not necessarily need to be difficult to achieve.

I think there our profession always offers something to learn and that curiosity is a key element for optimal growth.

Antonio Colasanto, Masterchef finalist

"Panna cotta can be perfectly simple to prepare and can be turned into a superb Masterchef dish with a variety of flavors and decorations."

Antonio Colasanto, Masterchef finalist

"Ruby chocolate is a chocolate of an extraordinary pink color. The most interesting thing about it is that the intense color is achieved by the processing and not by coloring. We’ll take a closer look at ingredients with natural red coloring to create a chocolate mousse with ruby chocolate."

Antonio Colasanto, Masterchef finalist

"Always making the same type of tart? Not anymore! In this part of the online course, we will prepare a gourmet dessert. Instead of the usual shortcrust pastry, we'll make a dough with cocoa and use Italian-style meringue for the decoration. If you like, we’ll add edible silver leaf and bring the flavors to the next level with salted caramel."

Antonio Colasanto, Masterchef finalist

"Rice and saffron. No, today we're not going to be making a savory risotto, but a superb milk pudding with saffron. I'll show you how to make the ultimate rice dessert. We will be making a dessert with rice, saffron, white chocolate ganache and candied hazelnuts."

Antonio Colasanto, Masterchef finalist

"No, this is not a mistake. I’m not making a broth to pour over tortellini. Your eyes are not deceiving you, vegetables can also be used to make great desserts. This time we're going to be making a strawberry mousse, fruit salad, and meringue and using edible silver leaf as decoration."

Antonio Colasanto, Masterchef finalist

Making a Gorgonzola and blueberry dessert. Can't quite picture the taste? Desserts often call for mascarpone cheese, but this time we've added a little Gorgonzola to add to and bring forward the creaminess.

Antonio Colasanto, Masterchef finalist

"Can spaghetti really only be the star in savory dishes? As you can see, this is not the case! :) To make chocolate spaghetti, we will need good quality chocolate and some skill."

Antonio Colasanto, Masterchef finalist

"In this part of the online course, I'll show you the modern reinterpretation of a traditional dessert. I decided to update the traditional cake of my hometown."

Antonio Colasanto, Masterchef finalist

So, the preparation of pancakes is behind us. I hope I wasn't in a hurry during the preparation and that I made the preparation easier for you with a trick or two. Don’t forget when you add flour, don’t forget the strainer. The sifted flour will make sure your pancake batter is lump-free. When you add the egg, add the milk. Add it gradually, stirring. I share with you the recipe and ingredients I used in my free online education.

Put on a pastry apron, grab a spatula and start preparing. I am happy to see your artwork, because you know that in front of you is a dish with a superb look, it does not mean that its preparation was demanding.

Antonio Colasanto, Masterchef finalist