Pastry Vol 2
Pastry Vol 2. is an 8 week digital course from PUFF. Take your pastry to the next level & learn professional level pastry skills at home with in depth video tutorials, theory and exclusive recipes.
Ready to up your pastry game?
The second 8-week digital course from the owners of PUFF the bakery designed to teach you the skills to make beautiful pastries at home.
Stream anytime and level-up in the kitchen: In depth video tutorials, exclusive recipes, new editions of theory podcast Sweet Chats PLUS a live weekly Q&A for current students, where we'll help you troubleshoot when you need it.
From hand laminating croissants at home, to creating the perfectly crisp mille-feuille, to perfecting a souffle, this course will ignite your inner pastry chef and delight your friends, family or housemates!
And don't forget to share your bakes with us on insta #PUFFschool
Real talk: Pastry Vol 2 covers a LOT, and although we are here for you every step of the way, you do need to have some foundational pastry knowledge before you take it on.
For anyone taking this course, we recommend you complete Pastry Vol 1 (we do a bundle deal FYI) OR check yourself against the skill check. Confident you know your stuff? Alright, see you soon!
WELCOME PUFF STUDENTS!
Pastry Vol 2 Course Rundown
Sweet Chats
The Q&A
Week 1+2 Ingredients List
A note on skill checks!
Week 1 Recipe Guide: Choux
Sweet Chats: Choux Choux Choux
Choux 101
Craquelin, baking choux buns & filling
Choux Filling: Creme Mousseline
Paris Brest: Peanut Butter Cream
Paris Brest: Baking & Assembly
Chouqettes & Beignets
Week 1 Q&A Video + Write Up
Sweet Chats: All About Opera Cake
Week 2 Recipe Guide: Cake
Matcha Roll Cake: Matcha Sponge
Matcha Roll Cake: Filling & Finishing
PUFF Opera: Mocha Sponge & Hazelnut Dacquoise
PUFF Opera: Coffee Custard Buttercream
PUFF Opera: Chocolate Ganache
PUFF Opera: Caramel Sauce
PUFF Opera: Coffee Syrup
PUFF Opera: Let's build it
PUFF Opera: Glazing and Finishing
BONUS: Madelines
Week 2 Q&A Video
Week 3 Recipe Guide: Petit Gateau
Sweet Chats: Petit Gateau & All That
Mango Entremet Tart: Pate Sable & Lining Your Tart
Mango Entremet Tart: Fruit Cremeux
Mango Entremet Tart: Passionfruit Caramel
Mango Entremet Tart: Lemongrass Rice Pudding
Mango Entremet Tart: Finishing
Chocolate Entremet Tart: Chocolate Sable and Caramel Cremeux
Chocolate Entremet Tart: Chocolate Mousse
Chocolate Entremet Tart: Fudge Cake & Caramel Sauce
Chocolate Entremet Tart: Magic Shell & Putting it all together
Week 3 Q&A
Week 5 Ingredients List: Invert Pastry
Week 6 Ingredients List: Viennoiserie
Week 4 Recipe Guide: Frozen Desserts
Sweet Chats: We all scream for...
Sorbet 101
Peach Sorbet
Pear Sorbet
Parfait: Coffee & Hazelnut
Pistachio, Raspberry Ripple & White Chocolate Baked Alaska
Q&A: Frozen desserts
Week 5 Recipe Guide: Invert Puff
Sweet Chats: Invert Puff, innit
Week 5+6 Ingredients List
What is Invert PUFF? Making the butter block & dough
Invert Puff: Let's laminate
Baking Invert Puff
Mille Feuille: Chocolate Cremeux
Mille Feuille: Mascarpone Cream
Mille Feuille: Strawberry
Building chocolate & mascarpone Mille Feuille
Week 5 Q&A
Week 7+8 Ingredients List
Week 6 Recipe Guide: Viennoiserie
Sweet Chats: Let's talk Croissants
Welcome to Viennoiserie Week + Mixing the Dough
Lamination: Butter Lock In & First Fold
Lamination: Second & Third Folds
Croissants: Cutting, Shaping & Baking
Pain Au Choc: Cutting, Shaping & Baking
Scrap Kouign Amann
Danish Pastries: Cutting
Danish Pastries: Peach Melba
Danish Pastries: Spring Onion & Bechamel
Week 6 Zoom Q&A
Sweet Chats: Doughnuts, obviously
Recipe Guide: Dough Step-Up
Demi-Brioche dough
Doughnuts: Filling & Dipping Sauces
Doughnuts: Frying and Filling
Babka: Fill, Bake & Finish
Babka: Candied Oranges
Babka: Chocolate Filling
Pita Bread: Dough
Pita Bread: Zhoug
Pita Bread: Finishing
Week 7 Q&A
Week 8 Recipe Guide - Plated Desserts
Sweet Chats: Souffle!
Souffle
Floating Islands
Peach Tart Tatin
Week 8 Q&A
Prices include VAT
£105.00