Dmitrii guides you through 14 video lessons and 12-13 recipes: two puff doughs from scratch, two-tone lamination, filled croissants, Danish and more. You learn why each fold and chill works, so honeycomb layers repeat in any home oven.
Croissants carry a myth: that lamination belongs to pro kitchens with sheeters and cold rooms. What actually breaks at home is smaller, and fixable.
You slice one open expecting airy webbing and find a solid, heavy middle. Golden on the outside, disappointment on the inside.
Ten minutes into the bake, butter pools and hisses on the tray while your croissants slump and fry flat in it.
Mid-roll the butter shears through and streaks the surface. Layers fuse where it broke, and the bake rises lopsided and patchy.
Dmitrii teaches the craft on an ordinary counter with a rolling pin, and shows you the why behind every step, so the method transfers to your kitchen, your flour, your oven.
Cold butter, warm patience, honest layers.
Skills that outlast the recipe list.
14 video lessons and about 12-13 recipes: two puff doughs made by hand, croissants from classic to double-filled, Danish, snails and puff pies.
A short walk through the inventory and ingredients you need, so nothing surprises you once the butter comes out.
Two foundation doughs built from scratch, fold by fold, so you see exactly where croissant dough and puff pastry part ways.
A colored sheet laminated over the base dough so your pastries bake with crisp, clean stripes instead of smudged streaks.
The benchmark bake: a deep-brown shell that shatters at the crust and opens into an airy honeycomb inside.
A green, nutty filling piped into fresh croissants, sweet and buttery with that unmistakable pastry-shop pistachio perfume.
Striped cocoa dough wrapped around chocolate, so each croissant looks bakery-window dramatic before anyone takes a bite.
Silky chocolate custard cooked from scratch and piped deep inside, so every bite ends in a soft, dark center.
Two fillings in one croissant: bright raspberry against a smooth cheese cream, tart and rich in the same bite.
A showpiece croissant with an exotic filling and a finish that makes guests ask which patisserie it came from.
Open laminated pastries shaped by hand and crowned with fillings, glossy and golden like a Copenhagen bakery counter.
A crisp laminated base carrying a nutty chocolate filling that turns gooey and toasty in the oven.
Spiraled laminated dough that perfumes the whole kitchen as it bakes and pulls apart in soft, fragrant coils.
Your scratch-made puff pastry stacked with cream into a dessert that crackles under the fork in delicate sheets.
Juicy apples sealed in flaky layers, a homely pie that still crackles like proper laminated pastry should.
The celebration bake of the course: tall, burnished layers built for the center of a table, reserved for Signature students.
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“Butter cannot be rushed and cannot be fooled. Give it the right temperature and it gives you every layer you asked for.”
I spent my working life in agriculture. In the eighties I harvested wheat from the fields on a combine and later worked at a mill, so I know how far flour travels before it reaches a kitchen counter. My grandmother baked in a wood-fired stove, and that smell felt like magic to me as a boy. Years of training with Western chefs turned the magic into method. In this course I laminate by hand at an ordinary home counter and show you every temperature check and every fold, because once you understand why a layer holds, it holds again tomorrow.
Every technique is a clear video you can pause and rewatch, with a downloadable guide to work from.
Mix, laminate and bake in your own kitchen, fold by fold, with the theory fresh in mind.
On Studio and Signature, send your work to the team and get specific fixes instead of guesses.
Bake solo at your own pace, get pastry-team feedback on every laminated bake, or go all in with the Royal Puff Pie and lifetime access.
Every plan is a one-time payment with instant access and a 14-day money-back guarantee.
Change your mind within 14 days of purchase and we will refund you.
Finish the lessons and homework on Studio or Signature and receive your certificate.
On Studio and Signature, the team reviews your work and answers questions for 12 months.
One year of access on Essentials and Studio. Lifetime access on Signature.
How long do I keep access to the course?
Essentials and Studio include 1 year of access from the day you enroll. Signature includes lifetime access to the course and every future update, along with the exclusive Royal Puff Pie lesson.
I have never laminated dough. Can I start here?
Yes. Dmitrii begins with the two base doughs and explains every fold, temperature and rest before you shape a single croissant. All levels are welcome; you need patience and a fridge, not experience.
Do I need a sheeter or a special kitchen?
No. Everything is rolled by hand on a regular countertop with a rolling pin, a home oven and a fridge. The intro lesson lists the exact tools and ingredients before any dough is made.
What is the difference between the plans?
The core lessons are the same. Essentials is self-guided. Studio adds a year of pastry-team feedback on your homework, answers to your questions and a certificate. Signature adds the Royal Puff Pie lesson and lifetime access.
Is there a certificate?
Yes, on Studio and Signature. After you complete your final project and it is reviewed by the pastry team, you receive a LeChefio certificate of completion.
What if the course is not for me?
You are covered by a 14-day money-back guarantee. If you decide within 14 days of purchase that the course does not fit, write to us and we refund your payment in full.
14 video lessons, two doughs made from scratch and every filled croissant on the list, each step explained so it repeats in your oven. Try it with the 14-day money-back guarantee.