Course Overview

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

Level UP

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!

Course curriculum

  • 1

    Welcome to Pastry Vol. 2

    • WELCOME PUFF STUDENTS!

    • Pastry Vol 2 Course Rundown

    • Sweet Chats

    • The Q&A

    • Week 1+2 Ingredients List

    • A note on skill checks!

  • 2

    Choux

    • 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

  • 3

    Cake Level 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

  • 4

    Petit Gateau

    • 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

  • 5

    Frozen Desserts

    • 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

  • 6

    Invert Puff Pastry

    • 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

  • 7

    Croissants & Laminated Doughs

    • 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

  • 8

    Doughs Level Up

    • 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

  • 9

    Plated Desserts

    • Week 8 Recipe Guide - Plated Desserts

    • Sweet Chats: Souffle!

    • Souffle

    • Floating Islands

    • Peach Tart Tatin

    • Week 8 Q&A

Pricing

Prices include VAT