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.


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Course Syllabus

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
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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See what our Members are saying

What you need to know

Plain and clear instructions, right to the point

Tania Rojas

Very professional!

Ii is very professional course!

Alexandra Diana Teodorescu Bucur

very detailed explanation

got to know about new techniques such as blanching the dough and chocolate dough. also the items produced were really interesting yet simple

Munaal Tanveer

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

Very clear and detailed explanation, very good

Raimondas Gedutis

Easy to follow

expectations met. learned new techniques

Juan Carlo Estagle


Excellent craft and beautiful presentation.

Sameer Pattnayak

Meet your Instructor

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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.

About Scoolinary

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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

Available languages

  • Español, English (VO)
  • English, Español, Italiano (BETA), Français (BETA), Português (BETA), Deutsch (BETA)
  • Intermediate

Ratings and Reviews

Avg. Rating
432 Ratings
What's your experience? We'd love to know!
Fadhel Abbas
Posted 2 weeks ago

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Luisa Brimble
Posted 2 months ago
One of my favourite classes

I love the simplicity of this class. It's easy to follow.

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Gounden Radhika
Posted 7 months ago

too early to rate it

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Rıdvan Karamuk
Posted 8 months ago
Informations are ot enough.

Overall I liked the course section but I would love to learn more about puff pastry dough, folding technique and blanching.

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Munaal Tanveer
Posted 9 months ago
very detailed explanation

got to know about new techniques such as blanching the dough and chocolate dough. also the items produced were really interesting yet simple

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Giuliano Dallaporta Xydias
Posted 9 months ago


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Bashar Nabi
Posted 9 months ago
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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Peggy Montgomery
Posted 9 months ago
Didn’t love it!

I think there was information missing in the recipes. And no one Ned’s to try and make that much puff pastry on their first go. The videos are too short and miss key steps.

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Tania Rojas
Posted 9 months ago
What you need to know

Plain and clear instructions, right to the point

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Duc Maryna
Posted 10 months 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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