Online Course
“Napoleon”
Thin, flaky layers, delicate creams, and vibrant fillings — from the classic version to Pistachio–Raspberry and Coconut–Passion Fruit.
5 flavors
2 types of pastry
Freezer-friendly
The Napoleon You Know and Love
Soft and perfectly soaked. Yet full of character.
A “Napoleon” that stays soft and delicate without losing its texture — with those same thin, crisp layers we all love.
These are cakes you’ll want to make again and again: for your family, for celebrations, and, of course, for your customers.Course Program
5 Napoleon Flavors
Each flavor is much more than just cream between pastry layers. We’ll explore flavor pairings, different cream and filling textures, and the balance between sweetness and acidity.
Classic
The beloved classic flavor, perfected.
Pistachio–Raspberry
Delicate pistachio paired with the bright tartness of raspberry.
Chocolate with Rum Caramel
Rich chocolate flavor with deep notes of rum caramel.
Coconut–Passion Fruit
A tropical combination of delicate coconut and vibrant passion fruit.
Poppy Seed–Cherry–Tonka Bean
A distinctive poppy seed flavor paired with juicy cherry.The Foundation of Flavor
Two Types of Pastry
You’ll learn to make both versions and understand which pastry works best with each flavor.
01
Rough Puff Pastry
Delicate, thin, and beautifully flaky. The classic texture that makes “Napoleon” so special.
02
Shortcrust Puff Pastry
Crispier, more crumbly, and more pronounced in texture. It gives the cake a completely different character — with that satisfying crunch in every bite.In This Course
What You’ll Learn
Work with Pastry
Mixing, chilling, rolling, and proper baking techniques.Perfect Layers
Thin, even, and beautifully flaky pastry layers.Creams and Fillings
Different textures, flavors, and the right balance.Assembly
Proper assembly of cakes and Napoleon bars.A Beautiful Slice
A neat, even cut with clearly defined layers.Storage
Proper storage and freezing of finished cakes.Perfect for Customer Orders
Prepare in Advance
My Napoleon cakes are freezer-friendly.
All the cakes in this course have been developed with freezing in mind. You’ll be able to prepare them in advance, assemble them for customer orders, and create assorted boxes with different flavors. The recipe guides include storage times as well as instructions for freezing and thawing finished cakes — so that after thawing, your Napoleon retains its flavor, clean-cut layers, and ideal pastry texture. This is especially convenient for customer orders, celebrations, and display cases.Flavor
Texture
Flakiness
Stability
Who This Course Is For
Recipes You’ll Want to Make Again and Again
This course is for anyone who loves Napoleon cake and wants a collection of reliable recipes always at hand: delicious, easy to follow, beautiful, and dependable enough to make both for yourself and for customer orders.
Plus
Everything You Get
📒 5 Detailed Recipes
Convenient PDF materials.
🎥 Video Lessons
The complete preparation process for every recipe.
“Napoleon” Course
5 Recipes You’ll Want to Make Again and Again
For family. For celebrations. For customer orders.PRICE
$24
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