Chef Dmitrii walks you through 7 video lessons: six Napoleon cakes built on 4 dough variations, from a quick lazy dough to nut pastry, plus a classic mille-feuille in Signature. You learn why layers stay crisp, so the result repeats every time.
The Napoleon is a deceptively simple cake: a handful of ingredients, one cream, and a dozen quiet ways to ruin it overnight.
The cake looks perfect at midnight. By morning the cream has drowned the layers, and the fork meets wet cardboard instead of flake.
Overworked dough bakes into rigid sheets no cream can soften. The knife crunches, the plate rattles, the slice shatters sideways.
It slices cleanly and photographs beautifully, but the first bite is flat: floury cream, pale flavor, nothing like the cake you remember.
Chef Dmitrii teaches the method behind the cake: how flake forms, how moisture travels, and how resting time turns crisp sheets into a melting slice.
Master the dough once, and every Napoleon after that is just a flavor decision.
Not just finished bakes: a set of skills that carries into every layered dessert you make next.
7 video lessons: six Napoleon cakes on 4 dough variations in every plan, and the classic mille-feuille waiting in Signature.
Built on the quick lazy-dough method: a shaggy butter dough that bakes into shatter-tender layers under the classic cream.
Smooth chocolate cream meets a bright raspberry-strawberry layer, so each bite swings between deep cocoa and sharp fruit.
Introduces a new dough variation and a filling that balances sharp lemon against sugar, so every bite finishes clean and bright.
A gentle coffee cream soaks the layers into a soft, aromatic slice made for slow afternoons with a hot cup.
Tender layers carry a juicy, tart berry filling, stacked so the fruit stays vivid against the soft cream.
Toasted nuts go into the dough itself, layered with an airy nut and chocolate cream that whips light and holds.
The French cousin of the Napoleon: crisp puff layers finished with two different fillings for a patisserie-style slice.
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“A Napoleon fails quietly. Not in the oven, but overnight, when the cream meets the layers. That is exactly the part I teach.”
In my kitchen the Napoleon was never just dessert: it was the cake that meant everyone was home. For years I chased the texture I remembered, and most attempts failed the same way, perfect at assembly, disappointing by morning. So I stopped collecting recipes and started studying the dough itself: how thin to roll, how hard to bake, how much cream each layer can hold before it gives up its flake. In this course I hand you that system, six cakes, four doughs and the reason behind every step, so your first slice tastes like the one you have been remembering.
Every technique is a clear video you can pause and rewatch, with a downloadable guide to work from.
Roll, bake and assemble in your own kitchen, layer by layer, with the theory fresh in mind.
On Studio and Signature, send your work to the team and get specific fixes instead of guesses.
Learn on your own with Essentials, get a coach on your layers with Studio, or take the classic mille-feuille and lifetime access with Signature.
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 lessons?
Essentials and Studio include access for 1 year. Signature comes with lifetime access to the course and every future update, so you can rebake any Napoleon years from now.
I have never made flaky dough. Is this course for me?
Yes. The very first cake uses the quick lazy-dough method, the most forgiving way into flaky pastry. Every roll, fold and bake is shown on camera, and later cakes add complexity step by step.
What equipment do I need?
A regular home oven, a rolling pin, a saucepan for the creams and a hand mixer or whisk. No lamination machines or professional tools: every cake in the course is designed for an ordinary kitchen.
What is the real difference between the plans?
All plans include the six Napoleon cakes and all 4 dough variations. Studio adds curator feedback on your bakes, answers to your questions and a certificate. Signature adds the classic mille-feuille lesson and lifetime access.
Do I get a certificate?
Studio and Signature students receive an electronic certificate after completing the diploma bake. Essentials is self-guided and does not include homework review, so no certificate is issued.
What if the course is not for me?
You have a 14-day money-back guarantee. If you start the lessons and decide the course does not fit, write to us within 14 days of purchase and we will refund you in full.
Six cakes, four doughs and the reason behind every step. Join Chef Dmitrii and turn the family legend into your signature bake.