About this masterclass
French pastry has a reputation for being fussy, and honestly, some of that reputation is earned. There are specific temperatures, specific ratios, specific reasons why things fail. This course is built around understanding those reasons, not just following steps blindly.
What the course covers
You will work through six core dough families — shortcrust, choux, puff, brioche, croissant, and dacquoise — alongside the creams and fillings that complete them. Each session pairs a technique with a finished product so you can see the full picture.
Instructor Helene Vavrova spent eight years in Lyon pastry kitchens before moving into teaching. Her approach is methodical without being rigid — she explains what happens chemically when butter stays too warm in laminated dough, and what to actually do about it mid-session.
Who this is suitable for
Home bakers with at least one year of regular baking experience. You should already know your oven, own a kitchen scale, and be comfortable with basic mixing methods. Complete beginners will likely find the pace uncomfortable.
Helene Vavrova — Every broken sauce and cracked tart shell is data. Learn to read what went wrong and you stop repeating it.
Sessions are recorded and available for 12 months. You also get a 40-page technique reference PDF and access to a small group chat where Helene answers questions twice a week.