All about puff pastry. Viennoiserie

Masterclass program

Block 1

Theory of puff pastry (updated)

10:46

Lesson 1

About the ingredients and equipment i use

Ingredients:

Understanding flour quality: types and their effect on the dough
Exploring different kinds of butter for dough and lamination
Learning about yeast: selection and usage
A quick overview of other ingredients and possible substitutions

Appliances:

Choosing essential appliances: dough mixer, refrigerator, oven
Understanding how temperature affects the processes in the refrigerator
Exploring different types of ovens and their impact on baking
Learning about additional equipment and how it can speed up the process.

15:28

Lesson 2

Dough and butter preparation. Fermentation

Dough preparation:

We will explore the correct sequence for adding ingredients and the importance of ingredient temperatures
We will discuss the signs of well-kneaded dough and examine common mistakes

Fermentation and butter preparation:

Learn how to properly ferment the dough
We will review techniques and conditions for fermenting different dough volumes
Discover how to prepare and store butter for lamination

13:09

Lesson 3

Lamination

Learn about the ideal conditions for lamination and why temperature matters
We will study how to prepare the dough after fermentation and ensure the right structure
Understand the ideal consistency of butter before lamination
Master rolling and properly folding the dough to achieve the perfect texture using manual rolling techniques
Explore how to properly chill and store the dough before the final rolling

07:53

Lesson 4

Final rolling, cutting, and freezing

Final rolling and preparation for freezing:

Learn how to check if the dough is sufficiently chilled for rolling
Explore the differences between hand-rolling and machine-rolling dough
Roll out the dough and understand how thickness affects texture
Master the technique of final rolling and learn how to avoid overheating

Cutting and freezing:

Discover how to properly cut the dough and prepare it for proofing or freezing
Familiarize yourself with the correct freezing methods and factors that affect storage duration

09:54

Lesson 5

Defrosting, proofing, coating, and baking

Learn how to properly defrost the dough to preserve its quality
Review the proofing process for dough to achieve the perfect texture
Explore coating techniques before baking to achieve ideal results and discuss various types of coatings
Master the art of baking puff pastry
Examine the texture of puff pastry

Block 2

Puff pastry creations

14:45

Lesson 1

Triple Nuts

Mini croissants

Almond frangipane

Rum syrup

Pistachio frangipane

Hazelnut frangipane

16:52

Lesson 2

Сruffin with hazelnuts salted caramel

Two-tone puff pastry layered to the top

Toasted hazelnuts

Hazelnut salted caramel toffee

Sugar coating

06:32

Lesson 3

Cotagge chese & apple danish

Puff yeast dough

Filling with cottage cheese

Tart apples

Raisins

Almond flakes

12:30

Lesson 4

Cherry cruffin

Puff pastry layered to the top

Double cheese

Cherry confiture with cardamom

Chopped pistachios

06:51

Lesson 5

Tomato & feta danish

Puff yeast dough

Tomato sauce

Feta cheese

Cherry tomatoes

Oregano + olive oil

07:27

Lesson 6

Cheese & bacon plie

Puff yeast dough layered to the top

Bacon

Cream cheese with sun-dried tomatoes

Gruyère cheese

06:33

Lesson 7

Poppyseed & lemon bun

Scraps of puff yeast dough

Spiced poppyseed-lemon sugar

Rum-lemon soak

Workbook

Theoretical Information

The workbook is the primary learning material, with videos serving as supplements to demonstrate each process in practice

  In this 30-page workbook, you will find detailed information on:

Ingredients, tools, and equipment/appliances
Each stage of puff pastry preparation
Checklists
Analysis of the most common mistakes
Recipes for various pastries
Ways to use dough scraps

Frequently asked questions

When does the masterclass start?

This is an online masterclass, so you can begin your learning immediately after purchase (unless it’s a pre-sale)

How long will I have access to the class?

You will have access to the masterclass for 1 year from the date of purchase. This is not because we are reluctant to provide unlimited access, but rather because the platform and servers hosting this training come with costs, and we cannot guarantee lifetime access. However, provided time is more than sufficient. :)

Can I bake at home?

Yes! In this masterclass, I will make puff pastry using manual rolling techniques. All you will need is a planetary mixer, refrigerator, freezer, and oven. Also, a cool place is essential, as puff pastry loves the cold. :)

What skills do I need for this class?

This class is suitable for anyone who wants to learn how to work with puff pastry or enhance their existing knowledge. The masterclass will feature practical video lessons where you can see how the dough should look at each stage, and I will provide a workbook filled with practical theory :)

What will I receive after registration?

Within a few minutes, you will receive a link via email to the address used for your purchase. If you don’t see it in your main inbox, please check your spam folder or ensure that you entered your email correctly. If needed, reach out to support (link below).

How will the learning process work?

After purchase, you will receive a link to the platform where you will find 12 practical video lessons, a workbook (containing all necessary theory), and a link to a closed Telegram channel where you can ask your questions and share your impressions and thoughts with other participants :)

Who is this masterclass for?

This masterclass is for you if you like my approach and want to learn.

Our Support

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All about puff pastry. Viennoiserie

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