Puff Pastry
Discover the versatility of puff pastry and expand your pastry repertoire
Executive Pastry Chef with Global Experience
Puff pastry perfection through a variety of applications
Puff pastry is becoming a lost discipline because there are so many good pre-made alternatives. In this course Rory Macdonald will teach you this traditional skill, sharing his tips and tricks to achieve technical perfection.
You will learn to make classic and cocoa puff pastry and some of the many recipes that utilize them. This course is an introduction for anyone who wants to learn lamination, and a challenge for professionals to perfect.
At the end of this course you will:
- Know how to incorporate butter into the dough, and apply folds and turns to achieve a precise lamination.
- Understand the purpose of the blanching technique and know how and when to apply it.
- Know how to cut and bake puff pastry for use within a variety of applications.
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Course Syllabus
Course Content
Chapter 2 - Puff Pastry (Classic and Cocoa)
Chapter 3 - Apple Tatin
Chapter 4 - Pistachio & Raspberry Galette
Chapter 5 - Chausson au Pomme
Chapter 6 - Pear & Pistachio Danish
Chapter 7 - Rhubarb Tart
Chapter 8 - Mille Feuille
Before you go
Mix, laminate, shape, bake and create
What you'll learn
We will focus on the key elements of making puff pastry, to include, mixing, laminating, resting and shaping. Rory Macdonald will then show multiple uses for this dough, ranging from easy to advanced applications, including his own favorite dessert, Apple Tatin.
You will discover the most suitable varieties of apple, how to cut and pre-prepare them correctly, how to make the ideal caramel and cook the Tatin to perfection.
You will learn to cut and shape puff pastry for various different applications, including Mille Feuille, Galette, Chausson, Danish and Tarts.
In addition, Rory Macdonald will demonstrate how to apply correct technique to a variety of fruits, achieving excellent results in terms of flavor and aesthetics.
Who is it for?
This course is intended for both home bakers and professional chefs. It teaches fundamental techniques that can be applied in both home and professional kitchens.
What you’ll need
- Stainless steel ring molds (10 inch, 6 inch )
- Stand mixer
- Sharp knife
- Rolling pin
- Dough sheeter (optional)
- Silpat
- Baking trays
- Cooling rack
- Pastry brush
- Cutters
- Deep tray for slow poaching
- Pans
Course recipes
In this course you will learn
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Meet your Instructor
Executive Pastry Chef with Global Experience
His experience has taken him from the UK to Spain to New York City, where he launched his own patisserie and dessert bar, before opening at the globally recognized TIN Building by Jean-Georges.
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Every course includes a downloadable recipe book
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Frequently Asked Questions
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Ratings and Reviews
4.6
Avg. Rating
616 Ratings
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Amin Mostafa
Hello Chef, You didn’t show us the lamination process for the mille-feuille. You mentioned that it consists of a thousand layer
Hello Chef, You didn’t show us the lamination process for the mille-feuille. You mentioned that it consists of a thousand layers, but the lamination in the first turn doesn’t reach this number of layers. The second question is that you didn’t explain how to make the banana cardamom caramel filling.
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Willem Griesel
A variety of pastries from just 1 dough
This can easily be made at home with tools we already have in our kitchens. The only issue is not having a dough laminator, but with a rolling pin and some elbow grease it's not impossible to still make great puff pastry. I just wish he'd shown how to prepare the butter into the desired shape and size for making the puff pastry.
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Mujahid Freihat
best course
The Puff Pastry course is incredibly detailed and well-structured, making it easy to follow even for beginners. The techniques for laminating dough and creating flaky, buttery layers are explained step by step. I loved the variety of recipes included, from classic pastries to creative twists. This course truly elevated my baking skills!
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Mauro Rossi
Very Informative - thoroughly enjoyed the course
What a great course! I love how calm and precise Rory is. The flavor combinations are great and I am most excited about learning the blanching technique! Thanks. I will be making the puff pastry this weekend.
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What you need to know
Plain and clear instructions, right to the point