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
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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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Frequently Asked Questions
Scoolinary is the leading online culinary platform for training, that allows you to acquire knowledge and skills in cooking, baking, pastry, mixology, sommelier training, barista and nutrition.
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At the end of the course, you will have the option to download certificate.
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Ratings and Reviews
4.6
Avg. Rating
496 Ratings
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Bashar Nabi
Not what I expected!
I liked the pace and presentation, but the chef used a professsional machine to roll the dough, instead of using a rolling pin like you would in a home kitchen. I expect a course to explain what type of bread flour was used, and what he considers high quality butter. I expect detailed explanations for a home cook, not a professional.
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What you need to know
Plain and clear instructions, right to the point