Anya's Delights

10/08/2026

Module 2: Pirozhki!

From hamburger buns and challah to something a little closer to home — traditional pirozhki! ❤️

These traditional Eastern European stuffed buns are made with soft, fluffy yeast dough, wrapped around a savory or sweet filling and baked until beautifully golden.

Pirozhki may seem simple, but behind that beautiful golden crust and pillowy dough is a lot of science and technique. From proper kneading and fermentation to shaping and baking, every little detail matters.

One of my favorite things about pastry school is discovering how much there is to learn about foods we’ve known and loved for years.

Sometimes the simplest things are the ones worth mastering. ❤️

Maria Selyanina|Мария Селянина|Шеф-кондитер
PastryCampus by Maria Selyanina

10/03/2026

🍂 A new semester of pastry school has begun!

This fall, we’re stepping into a whole new world for me — bread and enriched doughs. 🥖🍞

We’re starting from the very basics: understanding the ingredients and, more importantly, understanding what they actually do in the dough — flour, water, milk, butter, yeast and all the little details that can completely change the final result.

We’re also diving into the techniques behind good bread: autolyse, hydration, preferments, fermentation, tangzhong method.

And then, of course, putting all that theory into practice. Here are my hamburger buns and challah, practicing autolyse and different fermentation techniques.

I love that this program never feels like simply following a recipe. It’s about understanding the why behind every ingredient, every step and every transformation that happens inside the dough.

New semester. New techniques. Lots of flour. And I have a feeling there will be many, many batches before I truly understand this one. 😄🥖

Fall semester, here we go!

06/27/2026

06/27/2026

Opera Cake – my final project this semester. 🇫🇷

A timeless French classic built layer by layer: Joconde sponge, coffee syrup, coffee buttercream, dark chocolate ganache, and a glossy chocolate glaze. Every millimeter counts, and every layer has a purpose. Another unforgettable lesson in precision, patience, and the beauty of French pastry. ✨

Thank you chef Maria Selyanina|Мария Селянина|Шеф-кондитер

06/06/2026

French Fraisier 🍓🇫🇷

If summer had a flavor, it would be Fraisier.

Fresh strawberries, light vanilla cream, delicate sponge cake, and just enough sweetness to let the fruit shine. Simple, elegant, and refreshingly French.

One bite, and you’ll understand why this classic has stood the test of time. ✨

06/05/2026

Another day, another creation at pastry school. 🇮🇹✨

This time, it was the iconic Italian dessert — Tiramisu.

What makes this version special?

We started from the very beginning by making our own savoiardi (ladyfingers), learning how to pipe them so they are all the same size, shape, and thickness.

Then we created a delicate base with praline and chocolate crumble, adding texture and depth to every bite.

The cream is made with pâte à bombe, homemade mascarpone, and fresh lemon zest, creating a light and luxurious flavor.

And of course, no tiramisu would be complete without a generous soak of espresso syrup to make it truly unforgettable.

Every chapter of this pastry journey teaches me something new, and I’m grateful for the opportunity to learn these techniques from the ground up.

Thank you, & for another masterpiece and another lesson in the beauty of French pastry. ❤️

05/16/2026

Next chapter in French pastry school — inverted puff pastry and Mille-Feuille. ✨

This one taught me patience, precision, and respect for technique all over again.
Inverted puff pastry is beautiful… but unforgiving. Every fold, every temperature change, every minute matters. And then comes Mille-Feuille — a dessert that looks elegant and simple, yet reveals every little mistake.

Learning how to work with caramelized layers, keep the pastry crisp, and create balance between texture and cream was both exciting and humbling.

There is something magical about turning butter, flour, and time into hundreds of delicate layers.
French pastry truly feels like a combination of science, craftsmanship, and art.

Slowly, chapter by chapter, I’m falling even more in love with this journey. 🤍

Thank you and the for guiding us through another challenging and beautiful technique.

05/07/2026

Whimsical Celebration ✨

04/26/2026

Some desserts humble you… and then teach you everything.

I just finished the next chapter in French pastry school — Pâte à Choux… his highness, the éclair.

This one tested me the most.
In the last 30 days:
• 10+ batches of butter
• 100+ éclairs baked

Hours spent just watching the oven…
waiting for them to rise — or collapse.
Starting again. And again. And again.

There was a moment I almost gave up.

But something shifts when you stay with it.
You begin to understand the dough, the timing, the silence of the oven.

I’ll never look at éclairs the same way again.
Only with respect.

And maybe… just maybe… I finally got it right.

Thank you, Chef Maria , and the school for guiding us through every step. Your support means more than you know 🤍

04/06/2026

✨every little princess should be celebrated! 👑