MASTERCLASSES
19 culinary masterclasses from the best chefs of Ukraine
OnlineHardHandmade Chocolate Truffles — Yuliia Bobova
Silky ganache, a thin shell and endless fillings — from classic cognac to Ukrainian sea-buckthorn. A dessert that melts on contact.
OnlineHardHandmade Chocolate Truffles — Denys Triufelnyi
Silky ganache, a thin shell and endless fillings — from classic cognac to Ukrainian sea-buckthorn. A dessert that melts on contact.
OnlineHardHandmade Chocolate Truffles — Viktoriia Praline
Silky ganache, a thin shell and endless fillings — from classic cognac to Ukrainian sea-buckthorn. A dessert that melts on contact.
OnlineHardHandmade Chocolate Truffles — Artem Kakaovyi
Silky ganache, a thin shell and endless fillings — from classic cognac to Ukrainian sea-buckthorn. A dessert that melts on contact.
OnlineHardSourdough: From Zero to Master — Zoriana Palianytsia
Grow your own starter and bake a loaf with a crackling crust and open crumb. Hydration, autolyse, shaping — all the real craft.
OnlineHardSourdough: From Zero to Master — Yurii Pekarnyi
Grow your own starter and bake a loaf with a crackling crust and open crumb. Hydration, autolyse, shaping — all the real craft.
OnlineHardSourdough: From Zero to Master — Mariia Zakvasna
Grow your own starter and bake a loaf with a crackling crust and open crumb. Hydration, autolyse, shaping — all the real craft.
OnlineHardSourdough: From Zero to Master — Stepan Khlibnyi
Grow your own starter and bake a loaf with a crackling crust and open crumb. Hydration, autolyse, shaping — all the real craft.
OnlineHardFrench Éclairs: Choux Perfection — Kateryna Zirochka
Choux pastry demystified: even, smooth éclairs, a mirror glaze and three fillings. French technique in a Ukrainian patisserie.
OnlineHardKyiv Cake: Crisp Meringue & Hazelnut — Kateryna Zirochka
The capital's legendary dessert: airy meringue-hazelnut layers and buttercream. The technique that turns simple ingredients into an icon.
