From The Best Selling Pastry Chef Viktoria Sokoliuk
24 pro fillings to take your desserts from "FINE" to unforgettable.
Caramels, cremeux, compotes, ganaches, namelakas, pralines, crunches.
All gram-precise, with shelf life and the desserts they belong in.
- 24 filling recipes that work the first time — developed and tested by Best Selling Pastry Chef
- Results that look like they came from a bakery, made in your own kitchen
- Instant Access: PDF download — phone, tablet, laptop, or print
- [BONUS] 6 video lessons on the base recipes the fillings rely on: two-style Caramel, Praline Paste, Fruit Purées, French Meringue, Gelatin Mass, Candied Nuts.
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Trusted by 250,000+ home bakers worldwide · 7-Day Money-Back Guarantee
All 24 Fillings Included in this PDF
Each recipe lists exact grams, exact temperatures, and exact timing — no guessing.
WHIPPED RASPBERRY JELLY
WALNUT PRALINE
LEMON&TARRAGON CREAM
WHIPPED CARAMEL WITH TONKA BEAN
CARAMEL GANACHE
BILBERRY COMPOTE WITH CARDAMOM
TROPICAL COMPOTE
MASALA NAMELAKA
ROYALTINE
MANGO & PASSION FRUIT CREMEUX
LEMON GEL
CARAMEL CREMEUX
CARAMEL
GIANDUIA
APPLE TATIN
APRICOT MOUSSE
COCONUT CARAMEL
WALNUT CRUNCH
STRAWBERRY YOGURT CRUNCH
BLACK CURRANT NAMELAKA
WHIPPED VANILLA GANACHE
BILBERRY YOGURT CRISPY LAYER
STRAWBERRY & GRAPEFRUIT COMPOTE
WHIPPED YOGURT GANACHE
Plus 6 video bonuses: the building blocks behind every filling.
These six techniques sit underneath every filling in the book. Get them right, everything else gets easier.
Bonus #1 — Caramel VS Caramel
Bonus #2 — Praline Paste
Caramelized nuts blended into a smooth, glossy paste — the base for ganaches, crunches, and the gianduia inside the book.
Bonus #3 — Fruit Purées
Fresh purées you can freeze in batches and pull out whenever a compote, gel, or cremeux calls for one.
Bonus #4 — French Meringue
Bonus #5 — Gelatin Mass
A clear, practical guide to preparing and using gelatin mass — covering bloom strength, water ratios, re-gelling, and storage. The gelatin work behind every silky mousse, namelaka, and whipped ganache in the book.
Bonus #6 — Candied Nuts
A professional pastry technique for perfectly crystallized nuts — sweet, aromatic, and non-stick. Clean flavor, stable texture, and a crisp shell that holds beautifully in fillings and decorations.
Usually = $49 Save $30
Trusted by 250,000+ home bakers worldwide · 7-Day Money-Back Guarantee
THOUSANDS OF RESULTS FROM STUDENTS
20.000 Students · 250.000 Books Sold
WHO IS YOUR TEACHER
VIKTORIA SOKOLIUK
I’m Viktoria — a pastry chef with 12 years of experience and a deep love for teaching.
I’ve spent the past 8 years teaching pastry online and running workshops around the world. In all that time, one thing has never changed: the moment a home baker makes something beautiful for the first time and can’t quite believe they did it. That moment is why I do this.
I’m also the author of three bestselling cheesecake books with over 250,000 copies sold — and the founder of an online school that has helped more than 20,000 students learn to bake with confidence.
What Our Students Say
Anna R.
“I began my confectionery journey with your books, nearly 7 years ago. Just recently, I became a pastry chef for a restaurant chain in my city, and to this day, I still use your recipes and books. You are such an inspiration! I’m so happy that my sister once gifted me your book.
Thank you for everything! I wish you all the happiness. Live with joy and know that you are wonderful! Always! Forever with you❤️”
Barbara W.
“I’ve made cakes for every birthday in my family for years. Good cakes, but nothing special. My sister-in-law asked me three times where I bought the honey cake I brought to Easter dinner. I made it myself ✨. That felt incredible.“
Anna T.
“I was honestly scared to try anything more advanced than box mix brownies. I thought patisserie was just not for people like me. I just made a lemon tartlet that looked like PERFECTION. I’ve never felt so proud of something I made in my kitchen.”
Alina K.
“Your teaching style is truly something special.
After your lessons, I felt a renewed creative impulse – as if I’d reconnected with my passion for confectionery.
You are not only a talented professional but also an incredibly pleasant person, whose positive energy is palpable even through the screen and in your books. It’s a rare gift to be such a master of your craft while also being such an inspiring person.
Thank you for your hard work, the aesthetic beauty, your generosity, and the profound love for your profession that you so readily share.“
Linda P.
“I’m so happy that I purchased access to your lessons. The way you present the material is amazing. Everything is explained so clearly—there isn’t a single confusing moment. Both the videos and the recipes are very well described, and everything is made beautifully and with high quality.
Sometimes I watch the videos without even cooking—they’re simply calming and enjoyable to watch. I rarely write feedback, but this time I just couldn’t keep it to myself.”😊
Carolina T.
“I hesitated because I’m not a professional—I simply love cooking and I do it for my family.
One day, I walked into a pastry shop in my city and saw your books—I completely fell in love with your style of explaining and teaching.
That’s when I realized I absolutely had to take this opportunity. I’m deeply impressed by how much a person can love their craft and how beautifully that feeling can be conveyed through text, images, and the screen.
Thank you for what you do. You truly make this world more beautiful with your passion and dedication.” 🤍
Irina S.
“Victoria, thank you from the bottom of my heart for the opportunity to experience your work. As I read and watch your materials, I truly feel how much love, dedication, and tremendous effort you’ve poured into every detail.
Everything you create is not only impeccably beautiful and informative, but also deeply professional and intellectually inspiring. It’s a rare joy to encounter work of such depth and integrity.” 🤍
Elena S.
“I was absolutely blown away by how incredibly detailed your recipes are! It’s such a shame I didn’t come across you earlier in my baking journey. Now, I genuinely feel happy and successful every time I follow your clear explanations. 🥰”
Patricia N.
“I want to personally thank you for the course! ❤️ I’ve been following you for a long time, but I only started baking with your guidance in 2019 when I made my own wedding cake. Thanks to you, I now bake cakes for all holidays using your recipes, and even other desserts too. I will continue to re-watch your videos, read the theoretical material, and refine the knowledge I’ve gained.
THANK YOU! ❤️🌷😘”
Usually $49 Save $30
Trusted by 250,000+ home bakers worldwide · 7-Day Money-Back Guarantee
If by any reason you’re not satisfied with what you find inside, ask for a full refund within 7 days and we’ll grant it— no questions asked.
If by any reason you’re not satisfied with what you find inside, ask for a full refund within 7 days and we’ll grant it— no questions asked.
FREQUENTLY ASKED QUESTIONS
How does the 7-day guarantee work?
We’re confident you’ll love it, but if you’re not happy, we offer a 7-day money-back guarantee. Just contact our support at [email protected] and we will take care of it, no questions asked.
What do I get after purchase?
Immediately after purchase you’ll receive an email with access to our members area where you can access and download your digital book and access your Bonus Video Lessons.
What if it's too advanced for me?
It won’t be. Every recipe is built for home bakers. You can start from the basics and we show you exactly what to do at every step, including what the result should look and feel like before you move on. If you ever get stuck, you can ask Vicky directly.
What if I have questions about a recipe?
You can ask Vicky directly. We have a questions section under each e-book in our members area where you can ask for help whenever you want.
Do I need special equipment?
No. Every recipe is designed for a normal home kitchen. Most bakers already have everything is needed.
Can I download and print it?
Yes! All books are available for download so you can save them for offline use or print them out for easy access while baking.
Is this a hard cover book?
No, this is a digital book in PDF format.