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$100 USD
$79 USD
56 students are taking this course right now
Online video class with instant access
French cake with a modern flair
CLASSES
See below the list of lessons ↓
What CAKE Recipes do you learn in the course
Royale Chocolat cake
Module 1
Lesons
Dark Chocolate Glaze
Dark chocolate mousse
30 Baume syrup
Croustillant Praliné
Succès Sponge Cake
1
3
4
5
6
Decoration
2
Trois Chocolats cake
Module 2
Lesons
Tempered chocolate decorations
Dark Chocolate Glaze
White Chocolate Mousse
Milk Chocolate Mousse
Dark Chocolate Mousse
Sacher Base
Cookie Base
1
7
6
3
4
5
2
Cherry Opera cake
Module 3
Lesons
Decoration
Cherry compote
Milk chocolate & coffee mousse
Coffee Cremeux
Joconde Sponge Cake
1
3
4
5
2
Plaisir Sucré cake
Module 4
Lesons
Tempered chocolate decorations
Whipped Chocolate Ganache
Milk Chocolate Ganache
Crunchy Praline Layer
Hazelnut Sponge Cake
1
3
4
5
2
Mocha Cappuccino cake
Module 5
Lesons
Decoration
Whipped Coffee Ganache
Milk Chocolate and Coffee Mousse
Coffee Cremeux
Joconde Sponge Cake
1
3
4
5
2
Framboisier cake
Module 6
Lesons
Decoration
Whipped White Chocolate Ganache
Diplomat cream
Vanilla Pastry Cream
Pistachio Sponge Cake
1
3
4
5
2
Exotic Millefeuille Cake
Module 7
Lesons
Decoration
Chantilly Cream
Whipped Ganache
Vanilla Cremeux
Quick Puff Pastry
1
3
4
5
2
LEARNING PACKAGE
What's in the package after you pay?
Printable PDF: Included
Course Language: English
Nr. of lessons: 46
Type of access: Lifetime
Nr. of recipes you will learn: 7
Level: Intermediate
Equipment and tools you'll need on the course
Hand mixer
Oven
Electric scale
Double-bottomed pot
Blender
Probe or wire thermometer
All ingredients must be measured with precision.
For baking, you don’t need a professional oven; a regular home oven will do.
to measure the temperature of liquids and inserts.
A planetary mixer is not mandatory, but it will make your work easier.
Plastic wrap
Piping bags
Piping nozzles
Baking frames
Silicone spatulas
Stainless steel whisk
Baking paper
Stainless steel spatulas
*The rest of the tools can easily be found in any kitchen.
INSTANT ACCES
What happens after you pay?
Once logged in, you can access and track your purchased course with a click
At checkout, enter the email address and password you’ll use for your course access.
STEP 3
STEP 2
Look for the email with the "green login button" to access your account.
STEP 1
Access
exameple@gmail.com
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Course 3
Course 2
Course 1
Ducasse School graduate Eugene Ursu challenges you to reinvent French pastry with a modern twist.
STUDENT RESULTS
Student Cake Results:
The Transformation after our courses
The Transformation after our courses
Lorena Ciobanu
Thanks to the courses at Sapori and the help of instructor, I now delight my family with delicious and healthy cakes every two weeks 🍰.
After
Before
Veronica Bulgarov
Online pastry courses? 🍰💻 It’s like taking online diving lessons 🤿. However, I was so impressed with the results that I decided to start a small business in this field 💼🎂.
After
Before
Viktoria Vrabii
I started learning out of necessity because I wanted to surprise my child with a personalized cake 🎉👶, and from then on, it just took off 🚀.
After
Before
Rusu Oana Mădălina
Thank you, Sapori.school, for helping me overcome a severe depression 🙏.
After
Before
Relea Mihaela
Do you know the satisfaction I get when relatives come to visit and compliment my Raffaello cake? 🎂👏 Mmmm, my ears perk up with pride 😌👂.
After
Before
Marika Tohonean
Chocolate-Cherry Cake 🍫🍒, and Cappuccino Cake ☕️ seem like they’re gifts from heaven 🌟.
Both my kids and I adore them 🥰👩👧👦. Thank you for these delicious recipes 🍰❤️.
Both my kids and I adore them 🥰👩👧👦. Thank you for these delicious recipes 🍰❤️.
After
Before
Lorena Ciobanu
Thanks to the courses at Sapori and the help of instructor, I now delight my family with delicious and healthy cakes every two weeks 🍰❤️. Thank you so much 🙏.
After
Before
Daniela Balas
This is how I developed a passion for pastry ❤️. Now, I even take custom orders for various events from friends or their relatives 🎉👩🍳.
After
Before
Cristina Luga
For three months now, we’ve been eating healthy and tasty meals at home 🍽️, just as good as in any restaurant 🍴.
After
Before
I can't wait for us to meet and cook together!
Over the years, I have had the opportunity to work with renowned chefs such as Hans Ovando, Luc Debove, Stéphane Leroux, Paul Occhipinti, Yann Sabot. I have managed to accumulate a wide range of knowledge in this field and I am now ready to share with you the little secrets of this profession.
My professional path started in 2008 and continues until today, starting from the professional high school and ending at the renowned "DUCASE" school in France.
My name is Eugen Ursu, I am a pastry chef based in Geneva, Switzerland, and I am happy to share with you the same love for desserts.
Eugen Ursu
Meet your instructor
What Will You Achieve After Completing This Course?
Mastery of modern techniques for individual French-style desserts
Skills to create balanced textures and layered flavor profiles
Techniques for flawless glazing and refined presentation
Knowledge to build your own signature recipes
Experience with advanced pastry components and methods
Modern decoration and minimalist plating skills
Adaptation of professional techniques to a home or small-lab setup
Guidance from a chef trained at École Ducasse
The ability to professionally temper chocolate and create elegant decorations
We provide free support for our members in our private Facebook group.
Are you a member?
You're welcome to join us!
You're welcome to join us!
We offer exclusive discounts to our members.
We provide support and answer all our members' questions.
We frequently post free recipes, tips & tricks, and tons of useful advice.
You will have access to an international bakery community.
Ready to start your journey to become a pastry expert, or do you still have some questions?
READY OR NOT?
I am unsure about what I will learn, what I will be able to do, and whether it’s worth it or safe to buy.
I am ready and willing to start learning and gaining new knowledge.
THE BEST FOR YOY
Exclusive Offers
FAQ
Frequently asked questions
Click enroll button, it will take you to the checkout page of the course. Register using your name and email and make a payment using your bank card or PayPal. Your course will be available straight away in your account.
The entire program is professionally edited and pre-recorded which means that you get a clean professional learning through the video, that is any time better than a live video. You can watch videos as many times as you wish.
Once you purchase the course, you will have lifetime access to all its content, including any future updates. You can revisit the course at any time and learn at your own pace.
All prices are in U.S. dollars and your bank will automatically convert into your currency. Check the rates in google if you want to convert to your local currency.
Yes, all necessary equipment and ingredients for a particular course/lesson are mentioned in the description of each course/lesson. More information is available after payment. I will explain everything within the induction video class right before the start of the course.
You get a video class and text recipes with all the instructions about ingredients and equipment that you can access via our special learning platform.
Besides, we send you the link to our private WhatsApp chat for our school students only and our Fb group. There you can send all the questions you have during the course, get pastry life hacks from our tutors and meet like-minded people from all over the world who are passionate about baking.
Besides, we send you the link to our private WhatsApp chat for our school students only and our Fb group. There you can send all the questions you have during the course, get pastry life hacks from our tutors and meet like-minded people from all over the world who are passionate about baking.
All the recipes have been tested multiple times, and text files and video classes are very detailed. Besides, our tutors will help you if something goes wrong – you will definitely be able to make spectacular desserts right away.