
Puff Pastry
Discover the versatility of puff pastry and expand your pastry repertoire
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.

Course curriculum
Course Content






What you'll learn
Mix, laminate, shape, bake and create
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

Nice
Good recipe book
He says letter fold but does another book fold for the 2nd fold.
Very clear and detailed explanation, very good
expectations met. learned new techniques
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.
About Scoolinary
- Learn at your own pace. Enjoy learning from home. Set your own schedule.
- Expert Instructors. Each instructor teaches only what she/he does best, conveying true passion and excellence in every lesson.
- Professionally produced courses. We select the best instructors and a professional team produces the course with them.
- Online Community. Learn from others and share what you learn.
- Certificate. Demonstrate your course completion with a Scoolinary Certificate
What are you waiting for?
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Frequently Asked Questions
Scoolinary courses are online classes that allow you to learn new knowledges and skills to improve your cuisine. Each course consists of several lessons that combine videos and texts with downloadable recipes and extra teaching materials.
The courses are 100% online, so once they are published, courses start and finish whenever you want. You set the pace for the class. You can go back to review what interests you most and skip what you already know.
We value the time and effort you put into our courses, which is why you’ll get a Course Certification upon completion of every course.
If a course is not what you expected, you can request a refund before 7 days after time of purchase and as long as you have not viewed more than 20% of the course.
What's included?
- 85 min of HD video
- 8 recipes
- 33 lessons
- 7 Quizzes
- Certificate
- Español, English (VO)
- English, Español, Italiano (BETA), Français (BETA), Português (BETA), Deutsch (BETA)
Difficulty
- Medium
Ratings and Reviews

Ii is very professional course!