Foundations of Pastry Vol 2.

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Ready to take your pastry game to the next level?

Pastry Vol. 2 is the second course from the owners of PUFF the bakery. Covering advanced techniques, this course is perfect for chefs, passionate bakers & anyone wanting to up their pastry game or just fancies a challenge.

This course is for anyone who has completed Pastry Vol. 1 OR anyone who can pass the skill check list - see right/below


Course Overview

Pastry Vol. 2 is designed to take your pastry game to the next level: Learn professional level skills at home over eight weeks.

You’ll get exclusive recipes and in-depth video tutorials and course materials as well as a weekly theory podcast so you can really dive into the history, culture and techniques behind the dishes.

From invert puff pastry to croissants, this course will arm you with the skills you need to create mouth watering pastries at home.

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Pastry Vol. 2 line-up

Choux pastry / Craquelin / Paris Brest / Whipped Ganache / Creme Mousseline / Petit gateaux / Chocolate Entremet Tart / Mango Tart / Piped sponge / Opera / Madelines / Invert Puff / Mille Feuille / Chocolate Cremeux / Mascarpone Cream / Pain Au Chocolat / Kouign Amann / Croissant / Danish / Doughnuts / Pita / Babka / Parfait / Sorbet / Baked Alaska / Tart Tatin / Floating Islands / Souffle



One off payment
(£13.10 x 8 weeks)

Volume 2 Kit List

You don't need a full blown kitchen set-up to make great pastry at home. BUT, here's our recommendations to make your life easier and your bakes that little bit more polished.


  • Piping bags

  • Palette knife / Offset Spatula

  • Kitchen aid/stand mixer (advised, you will be able to complete some parts of the course without a stand mixer but doughnuts/babka/will not be possible. Croissants & Invert PUFF will be challenging without)

  • Petit Gateaux Silicone moulds - Mini / Big

  • Loaf tin, 1lb or 2lb

  • Madeline tray

  • Piping nozzles (8M & star nozzle set)

  • Blender / Food processor

  • Silpat 

  • Round cutter set 

  • Round tart rings (optional)

  • Temp probe

  • Blowtorch

  • Rammekins

  • Spatula/Marise

  • Whisk (please don't use a metal whisk on teflon coated pans though!)

  • Wooden Spoon

  • 1 x medium saucepan

  • 2 x large bowls 

  • Heatproof Sieve 

  • Digital Scales

  • Baking Parchment

  • 2 x oven trays (we use 10 x 15 inch)

  • Peeler

  • Rolling Pin


  • Dough Scraper (useful beyond doughs, we promise)

Nice but not necessary:

  • Blow torch

  • Microplane

  • Gram Scale

If our exact recommendation has sold out/has naff delivery times, just look for something similar size wise! 

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Skill check

Going into Pastry Vol 2, the terms and techniques you should be familiar/comfortable with are:

  • Whipping cream

  • Whipping Egg Whites

  • Coating consistency

  • Cooking custards, creme anglaise and creme patisserie

  • Lamination techniques of puff pastry

  • Laminating butter, single and double turns

  • Rolling pastry

  • Process for using gelatine 

  • Jelly

  • Proofing, basic bread

  • Balling and shaping dough

  • Baking times - knowing your oven!

  • Blind baking

  • Folding

  • Pate a bomb

  • Sugar temperatures

  • Italian meringue

  • French meringue

  • Mousse

  • Genoese 

  • Caramelised nuts

  • Direct caramel

  • Caramel sauce

  • Infusing

  • Ice baths

  • Poaching/roasting fruit

  • Egg washing, scoring

  • Understanding of gluten development