EXCLUSIVE RECIPE COLLECTION
£
75.00
Exclusive Recipe Collection - March–July '26
If you’ve been thinking about getting access to my exclusive recipes, this is your opportunity.
This collection includes everything that was shared exclusively inside my paid Instagram Subscription from March to July '26 —content that has never been published anywhere else. Instead of joining the subscription retrospectively, you can now purchase the complete collection and enjoy lifetime access at your own pace.
This is far more than a collection of recipes.
Every recipe has been carefully developed, tested and refined to create balanced flavours, beautiful textures and professional results. My goal has never been simply to teach you how to make one dessert. Each recipe is designed to become part of your own pastry repertoire—recipes you’ll confidently return to, adapt, combine and build upon. They are created to help you produce desserts that people remember, order again and come back for.
Alongside every recipe, I share the reasoning behind the techniques, the small details that make a significant difference, and the practical knowledge I’ve gained through years of my pastry experience. It’s this understanding—not just a list of ingredients—that allows you to recreate consistently successful desserts.
Many of the components are intentionally versatile. They can be enjoyed exactly as written or mixed and matched with other recipes to create entirely new desserts and flavour combinations.
Inside you’ll receive:
A 70+ page recipe guide containing every recipe, tutorial and explanation.
Access to a private Google Drive with all of the original tutorial videos saved for you to watch whenever you like.
Links to all of the tools and equipment used throughout the tutorials.
The collection includes:
Basic sablé tart recipes (including shaping, baking and professional techniques)
Everything about perforated tart rings and perforated silicone mats
Special syrup for perfectly crunchy nuts
Caramel pecan tart
Almond frangipane
Fig, frangipane & mascarpone tart (2 versions)
Lemon meringue tarts
Two lemon cream recipes (with and without chocolate)
Strawberry mousse cake
Chocolate sablé pastry
Dubai chocolate tart
Coffee sablé tart shells
Savoiardi (ladyfingers)
Tiramisu tart
Tiramisu in a Box
Blackcurrant mini mousse cakes
Coffee Bean 3D viral mousse cakes
Strawberry tiramisu
Cappuccino & Baileys ganache with coffee caramel
Lemon Madeleines with confiture and glaze
Lemon & Vanilla Panna Cotta Tart
Lemon sablé tart with lemon ganache and eggless lemon curd
Banana Madeleines
Mini Banana Mousse Cakes with banana caramel, crunchy layer and glaze
You’ll also receive in-depth tutorials covering:
Gelatine (powder and leaves, blooming, conversions and practical use)
Pectin NH
Chocolate tempering
Personalised tempered chocolate discs
The best way to emulsify ganache
Silicone mould care
Edible decoration tools
Professional techniques and tips to prevent common pastry failures
Exclusive Bonus Recipes
As an additional thank you, I’ve included several recipes, including:
Strawberry & Rhubarb Panna Cotta
Milk Chocolate Flower Mousse Cakes
Whipped White Chocolate Ganache
How to make Rhubarb Purée
Additional Blackcurrant Mini Mousse Cake recipe
If you’ve been thinking about getting access to my exclusive recipes, this is your opportunity.
This collection includes everything that was shared exclusively inside my paid Instagram Subscription from March to July '26 —content that has never been published anywhere else. Instead of joining the subscription retrospectively, you can now purchase the complete collection and enjoy lifetime access at your own pace.
This is far more than a collection of recipes.
Every recipe has been carefully developed, tested and refined to create balanced flavours, beautiful textures and professional results. My goal has never been simply to teach you how to make one dessert. Each recipe is designed to become part of your own pastry repertoire—recipes you’ll confidently return to, adapt, combine and build upon. They are created to help you produce desserts that people remember, order again and come back for.
Alongside every recipe, I share the reasoning behind the techniques, the small details that make a significant difference, and the practical knowledge I’ve gained through years of my pastry experience. It’s this understanding—not just a list of ingredients—that allows you to recreate consistently successful desserts.
Many of the components are intentionally versatile. They can be enjoyed exactly as written or mixed and matched with other recipes to create entirely new desserts and flavour combinations.
Inside you’ll receive:
A 70+ page recipe guide containing every recipe, tutorial and explanation.
Access to a private Google Drive with all of the original tutorial videos saved for you to watch whenever you like.
Links to all of the tools and equipment used throughout the tutorials.
The collection includes:
Basic sablé tart recipes (including shaping, baking and professional techniques)
Everything about perforated tart rings and perforated silicone mats
Special syrup for perfectly crunchy nuts
Caramel pecan tart
Almond frangipane
Fig, frangipane & mascarpone tart (2 versions)
Lemon meringue tarts
Two lemon cream recipes (with and without chocolate)
Strawberry mousse cake
Chocolate sablé pastry
Dubai chocolate tart
Coffee sablé tart shells
Savoiardi (ladyfingers)
Tiramisu tart
Tiramisu in a Box
Blackcurrant mini mousse cakes
Coffee Bean 3D viral mousse cakes
Strawberry tiramisu
Cappuccino & Baileys ganache with coffee caramel
Lemon Madeleines with confiture and glaze
Lemon & Vanilla Panna Cotta Tart
Lemon sablé tart with lemon ganache and eggless lemon curd
Banana Madeleines
Mini Banana Mousse Cakes with banana caramel, crunchy layer and glaze
You’ll also receive in-depth tutorials covering:
Gelatine (powder and leaves, blooming, conversions and practical use)
Pectin NH
Chocolate tempering
Personalised tempered chocolate discs
The best way to emulsify ganache
Silicone mould care
Edible decoration tools
Professional techniques and tips to prevent common pastry failures
Exclusive Bonus Recipes
As an additional thank you, I’ve included several recipes, including:
Strawberry & Rhubarb Panna Cotta
Milk Chocolate Flower Mousse Cakes
Whipped White Chocolate Ganache
How to make Rhubarb Purée
Additional Blackcurrant Mini Mousse Cake recipe
Whether you’re a passionate home baker or a professional pastry chef, this collection is designed to help you create elegant desserts with confidence while building a strong foundation of techniques and flavour combinations that you’ll continue using for years to come.
ALL CONTENT BELONGS TO VIKTORIS_SWEET_AND_SMALL
© Copyright Protected 2021 - 2026
© Copyright Protected 2021 - 2026
All photo and video materials belong to their owners and are used for demonstration purposes only. Please do not use them in commercial projects without permission.
