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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.

 

Imagen Presentación 1

Course curriculum

Course Content

Chapter 1 - Presentation and recipe book
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
Course Farewell

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
Imagen Presentación 2
Very professional!
Alexandra Diana Teodorescu Bucur

Ii is very professional course!

Nice
Konstantinos Petrogiannakis

Nice

Good course
Kevin Gramkow

Good recipe book

Few mistakes
Evren Bingøl

He says letter fold but does another book fold for the 2nd fold.

Everything is very interesting, I didn't know many details
Raimondas Gedutis

Very clear and detailed explanation, very good

Easy to follow
Juan Carlo Estagle

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.

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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

4.8
Avg. Rating
264 Ratings
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What's your experience? We'd love to know!
Duc Maryna
Posted 2 weeks ago
Apprendre à faire de jolies tartes

J'ai appris beaucoup de nouvelles choses dans ce cours, plein d'astuces. Merci Rory!!! Je vais tester vos recettes maintenant!

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Alexandra Diana Teodorescu Bucur
Posted 2 weeks ago
Very professional!

Ii is very professional course!

×
Preview Image
Kevin Gramkow
Posted 3 weeks ago
Good course

Good recipe book

×
Preview Image
Juan Carlo Estagle
Posted 1 month ago
Easy to follow

expectations met. learned new techniques

×
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Sameer Pattnayak
Posted 1 month ago
Beautiful!!!

Excellent craft and beautiful presentation.

×
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Raimondas Gedutis
Posted 2 months ago
Everything is very interesting, I didn't know many details

Very clear and detailed explanation, very good

×
Preview Image
Millerleidy Arango
Posted 2 months ago
calificacion

Muy interesante

×
Preview Image
Evren Bingøl
Posted 2 months ago
Few mistakes

He says letter fold but does another book fold for the 2nd fold.

×
Preview Image
Konstantinos Petrogiannakis
Posted 2 months ago
Nice

Nice

×
Preview Image
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