Puff pastry

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Puff pastry

Early Admission pricing until 26 Jan 2026 Starts February 9, 2026
€273,00 €390,00

VAT Exemption - article 261 4. 4° a of the CGI

Puff pastry, or pâte feuilletée, is one of the cornerstones of French pastry-making. Mastering it requires precision, patience, and a true understanding of French technique.

 
Total learning hours: 10-13 hours
Start date: February 09, 2026
Access: 3 Months
Language: English (Video in French with English dubbing and subtitle options)

What's Included

  • Step-by-step recorded lessons for every recipe
  • Live drop-in Q&A sessions with our pastry chefs
  • Personalised feedback on your work
  • Flexible learning and submission deadlines
  • Earn an Online Certificate
  • Downloadable recipe book

Save 20% on this module when you purchase as part of the Online Professional Certificate in French Pastry Arts

Learn more
Recipe videos are filmed in French with English dubbing and subtitle options available
Recipes

During this module, you will explore three exceptional recipes, each chosen to showcase a unique application of puff pastry.

Palmiers

Crisp, caramelized pastries that showcase the balance of precision and simplicity.

Apple Turnovers

Flaky pockets filled with tender apple compote, an expression of rustic French charm.

Frangipane Galette

A luxurious combination of puff pastry and almond cream, celebrating festive tradition and finesse.
Equipment

Our pastry modules have been designed for home study, using the tools and space available in a standard kitchen. 

Most items can be substituted with what you already have at home, as long as they perform a similar function and allow you to complete each step safely and accurately.

Below is a sample list of equipment used across all the recipes in this module. You will receive a full, detailed equipment list upon enrollment on the course.

  • Baking sheet
  • Baking rack
  • Electric mixer with Dough hook attachment
  • Mixer bowl
  • Metal scraper
  • Scraper
  • Spatula
  • Silicone spatula
  • Offset spatula
  • Rolling pin
  • Ruler
  • Cutting board
  • Knifes
    Small knife
  • Peeler
  • Small saucepan
  • Mixing bowl
  • Cling film / plastic wrap
  • Guitar sheet/Asetate sheet (various sizes: 20×20 cm, 20×24 cm, 20×40 cm)
  • 18 cm ring mold
  • Piping bag and piping tip
  • Scissors
  • Whisk
  • Feve (bean/charm for galette)
Ingredients

Below are examples of the ingredients included in the recipes of this module, beyond what would typically be found in a standard kitchen.

You will get a full list of ingredients for each recipe at the start of each module when you log in to the learning system 

  • White vinegar 
  • Golden apples 
  • Caster sugar 
  • Vanilla pod 
  • T65 Flour 
  • T45 Flour 
  • Cream powder 
  • Ground almonds

By the end of the Module, you will be able to:
  1. Understand the fundamentals of puff pastry and its role in French pastry tradition.
  2. Master the lamination process to achieve perfectly even, delicate layers.
  3. Confidently prepare and bake classic puff pastry recipes with precision.
  4. Recognize and use the correct equipment for optimal results.
  5. Apply tips and techniques to refine texture, flavor, and presentation.
  6. Use the excellence checklist to evaluate your pastry against professional benchmarks.
  7. Develop the skills to create puff pastries that are consistently elegant, balanced, and of professional quality.

Meet your instructor - Samuel Fremaux

Samuel obtained his Scientific Baccalaureate in a general high school. He then decided to specialise in bakery and passed his baker’s CAP.

He then completed a CAP in pastry- making and a CAP in chocolate- making and confectionery.

He then passed his BTM in pastry making and his Brevet de

Maîtrise at the INBP school. Samuel has also worked for many companies such as Stéphane Glacier (Meilleur Ouvrier de France and World Champion).

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