Puff Pastry
Discover the versatility of puff pastry and expand your pastry repertoire
Chef pastelero ejecutivo en Tin Building by Jean-Georges (Nueva York)
Course Content
Course Content
2 - Puff Pastry (Classic and Cocoa)
Free
3 - Apple Tatin
4 - Pistachio & Raspberry Galette
5 - Chausson au Pomme
6 - Pear & Pistachio Danish
7 - Rhubarb Tart
8 - Mille Feuille
Before you go
Course Recipes
About this Course
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.
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)
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.
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
What our students say
Other courses included in your subscription
Why choose Scoolinary?
- Top chefs, including Michelin-starred chefs
- New courses every week
- AI tutor that guides you
- The go-to app for chefs
- Cooking, Pastry, Baking, and more
Earn your Certificate
Download your Recipe Book
Frequently Asked Questions
To watch this course, you need to subscribe to Scoolinary. With your membership, you’ll get unlimited access to our entire course catalog. You can subscribe by clicking here.
Yes, you can try a free lesson in each course before subscribing to experience the quality of our content.
All courses are 100% online and in high-quality video format, taught by recognized experts in their field. You can watch them at your own pace from any device and access supplementary materials such as recipes, exercises, and tests.
Yes, if you have a Premium or Team plan, you will receive a certificate upon completing each course. These certificates are backed by Worldchefs and the American Culinary Federation (ACF), prestigious organizations in the culinary world.
You will continue to have access until your subscription period ends.
Scoolinary is the leading online culinary platform for training. We offer a vast catalog of courses in cooking, pastry, mixology, management, and more, taught by renowned chefs and experts. With our flexible methodology, you can learn new techniques and skills and enhance your career from anywhere in the world.
Ratings and Reviews
4.6
Avg. Rating
744 Ratings
5
78
4
4
3
5
2
3
1
3
What's your experience? We'd love to know!
Login to Review
Gene Stebley
Rory teaches some winning pastry ideas
Every one of these pastries are surprisingly well designed and the results are delicious and show very well. The instructions and recipes are clear, the ideas are presented with very useful suggestions and tips, and will increase ones knowledge leading to being a better pastry artist. On top of that it is a thoroughly enjoyable course!
×
![Preview Image]()
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.
×
![Preview Image]()
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.
×
![Preview Image]()
What's your experience? We'd love to know!
Login to Review
Login
Accessing this course requires a login. Please enter your credentials below!
Don’t have an account?
Signup
What you need to know
Plain and clear instructions, right to the point