Most online pastry courses hand you a folder of recipes and leave you stuck the moment something goes wrong. This is the base course that teaches the system underneath every dessert, so you understand why it works and can build and troubleshoot your own.
It is the plateau every self-taught pastry cook hits. The problem is never the recipe. It is that no one taught you the system underneath it.
You can bake the exact dessert in the video. Change the mold, the fruit, or the batch size and it falls apart, because you learned steps, not the technique that drives them.
The cream splits, the meringue weeps, the ganache seizes. Without knowing why each element works, you cannot diagnose a failure, so you just throw it out and hope next time is better.
A macaron here, an eclair there, a random cake from a blog. Nothing connects, so you never build a real foundation and every new dessert starts from zero.
This is the base course that underpins everything else at LeChefio. Across 10 modules and 99 lessons you cover every core technique and around 45 desserts, always learning the why before the how.
By the end you are not holding a folder of recipes. You are holding a system you can create and fix desserts with for the rest of your life.
Every lesson takes a dessert from the first step to the finished plate and explains why each step works.
Honey mousse, caramelized pear, cherry and a hazelnut crunch under a mirror glaze.
A bright lemon cream under a glossy mirror glaze.
Mango mousse, a pistachio sponge and an Earl Grey ganache.
Passion fruit and a coconut-caramel ganache in dark chocolate.
Caramelized pear, sponge and a delicate caramel bavarois.
A raspberry filling, chocolate cream and a crunchy caramel top.
Start with four short intro lessons: a welcome, the pastry equipment you need and how the platform works. Then go module by module. On Studio and Signature, the next module opens once your homework passes review. Every module is in every plan.
Start with egg theory, then master three meringues and eight creams, the building blocks of almost every dessert that follows.
Small, portioned sweets for gifts, dessert tables and display cases, made precisely and repeatably.
The mixing technique behind tarts and tartlets, from theory to crisp bases that keep their shape.
Choux pastry from theory to glossy eclairs, with the control to get a clean rise every time.
Bread and enriched dough demystified: sourdough starter, yeast, baking and storing, and the mistakes everyone makes.
Cakes and small bakes built on a few reliable ratios, from madeleines to cupcakes.
Go deep on the theory, then temper, decorate and fill: bars, truffles, molded bonbons and chocolate decor.
Three mirror glazes and two showcase cakes where everything from the earlier modules comes together.
Individual mousse cakes: texture, setting and a clean glazed finish.
Two benchmark French classics, and the final assessment that closes the course.
On Studio and Signature, you send your work for review as you go and finish with the Certification task in Module 10. You then receive a certificate of completion.
The Food Photography mini-course, a Signature-plan exclusive: across 11 lessons of text and photo-guided instruction you learn lighting, the basics of composition, and how to shoot clean, appetizing photos of your desserts.
Every lesson of all 10 modules, in order: what you cook, which theory you study and what you hand in. Read it at your own pace and decide if the course is right for you.
“Recipes run out. A system never does.”
I am Egor Kozlovskii, founder and head instructor at LeChefio. I trained with chefs like Amaury Guichon, Jordi Bordas, Hans Ovando and Emmanuel Hamon, and I built a working food production of over 700 square meters. What I learned along the way is that the people who plateau are never short on recipes. They are short on the system underneath. So I made this the base course of the whole school. Ten modules, every core technique, and around 45 desserts, taught in an order where each one earns the next. My promise is simple: by the end you will not just reproduce my desserts, you will understand them well enough to create and fix your own.
Photos from the homework of students on this course.
Every technique is a clear video you can pause and rewatch, with a downloadable guide to work from.
Cook it in your own kitchen, step by step, with the theory fresh in mind.
On Studio and Signature, send your work to the team and get specific fixes instead of guesses.
Egor has taught pastry online since 2017. Here is what graduates of this course wrote in the survey after their certification.
Honest guidance: if you want one dessert family, a focused course costs less. If you want to cook anything and create your own, start with the foundation.
Every plan includes all 10 modules, every lesson and every dessert. The differences are how much feedback you get, whether you receive a certificate, and how long you keep access. Signature adds the Food Photography mini-course and lifetime access.
On Essentials, that is about $6.60 a dessert.
Every plan is a one-time payment with instant access and a 14-day money-back guarantee.
Included in All-Access
The Foundation course, all six tracks and every course we release next, for one price. Already own this course? Sign in before you check out and the price drops by what you paid for it.
Join, watch the first lessons and cook your first recipe. If the course is not for you, email us within 14 days of purchase and we will refund you in full. The terms are in our refund policy.
Choose your plan and pay by card on the next page. Your payment is handled by our trusted payment provider.
Your receipt and your sign-in details arrive within a few minutes.
Open the intro lessons and Module 1 right away. The course stays in your account for as long as your plan's access lasts.
I am a complete beginner. Is this course right for me?
Yes. This is the foundation course, built to take you from zero. It starts with the tools and ingredients, then walks you through every core technique in a deliberate order, so no prior experience is needed.
How is this different from watching free recipe videos online?
Free videos teach you one dessert at a time. This course teaches the system underneath, so you understand why each dessert works and can create and fix your own instead of being stuck the moment something changes or goes wrong.
How many lessons and desserts are included?
There are 10 modules and 99 lessons: 72 video lessons with more than 17 hours of video, plus written guides, ingredient lists and homework tasks. You learn around 45 desserts. Every plan includes the full program. The 11-lesson Food Photography mini-course is a Signature-plan bonus.
How long does the course take?
Most students need about three months, cooking one or two recipes a week. You set the pace, and on Studio and Signature the next module opens once your homework passes review.
What equipment and ingredients do I need?
The intro lesson Pastry Equipment lists the tools you need, and every module starts with its own ingredient list. A digital scale and an oven are the essentials. The lessons introduce specialty tools only where a module needs them.
Will I get a certificate?
Yes, on Studio and Signature. You receive it after you complete the homework and pass the final assessment in Module 10.
Is this the base course, and what should I take after it?
Yes. Become a Pastry Chef: The Basics is the flagship foundation that every other LeChefio course builds on. Take it first to lock in the core techniques, then move on to a focused course, such as one dedicated to a single technique or dessert family, once you want to specialize.
Which plan should I choose?
Choose Essentials if you are happy learning at your own pace with no feedback. Choose Studio if you want your homework reviewed, unlimited tutor support for a year and a certificate. Choose Signature for lifetime access, the Food Photography mini-course, and priority personal feedback from Egor.
How long do I keep access, and is there a guarantee?
Essentials and Studio include 1 year of access, and Studio adds 1 year of support. Signature is the only plan with lifetime access to all course materials. Every plan is covered by a 14-day money-back guarantee.
Can I upgrade to a higher plan later?
Yes. Email hello@lechefio.com and we will arrange the upgrade, so you pay only the difference.
Is it a subscription?
No. Every plan is a one-time payment, and nothing renews automatically.
Can I sell desserts after the course?
The course gives you the base a pastry cook works from: techniques, theory and repeatable results from batch to batch. Some graduates already take orders, and their stories are above. Check your local food business rules before you sell.
What if I get stuck on a lesson?
On Studio and Signature, ask the tutors and they will answer. On Essentials, write to us if a video does not play or a file does not open, and we will fix it.
Stop collecting recipes you cannot reproduce or fix. Learn the system behind every dessert, across 10 modules and around 45 desserts, and start creating and troubleshooting your own.