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(9am – 6pm) 2 Days Art and Science Series: Puff Pastries – PP0406

6, 7 march 2020
9:00 am - 6:00 pm
$100 - $500
Join Chef Judy and her team as they share with you the art and science of making these classic choux pastries. Learn to make the “perfect” batter, pipe and assemble different types of choux pastries with an assorted variety of fillings (e.g., Bavarian cream and crème anglaise). Understand the functions of each key ingredient in choux pastries—eggs, flours, fats & batter temperature. Suitable for individuals interested in entering the food and beverage industry, existing industry players, and individuals who want to engage in formative training to acquire skills and knowledge in this field of pastry making.

Method of Instruction


Funding Available


20 available
[Deposit Skillsfuture Option] 2 Days Art and Science Series: Puff Pastries - PP0406

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20 available
[Non-SKillsFuture Option] 2 Days Art and Science Series: Puff Pastries - PP0406

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*Creative Culinaire will issue a certificate upon completion of course

What to expect:

Make 5 types of Puff Pastries

  • Baked Chicken Pie
  • Sausage Roll
  • Vol-au-vents
  • Baked Curry Puff
  • Apple Strudel

Make 8 types of Savoury and Sweet puff fillings

  • Garlic Chicken
  • Curry Chicken
  • Black Pepper Chicken
  • Chicken Sausage Filling
  • Apple Cream Filling
  • Mango Cream Filling
  • Peach Cream Filling
  • Tuna Filling
  • Laminating techniques and process – traditional method (long refrigeration) & No-time method (short refrigeration), Single and Double Folds
  • Understand the role and properties of key ingredients in Puff Pastries
  • (Flour/Butter/Margarine/Fat)
  • Introduction of freezing your dough
  • Operate modern semi-professional/professional equipment
  • Basic Kitchen Etiquette including Food and Beverage Safety and Hygiene Practices

Fees include:

  • Ingredients for the class
  • Recipes for items learnt


What to expect:

Day 1: Baked Chicken Pie, Sausage Rolls and Vol-au-vents Baked Chicken Pie

  • Prepare a super quick puff pastry using pastry margarine which is lower in cost compared to the classic puff pastry
  • Preparation of savoury filling for chicken pies, special sausage filling (and not just plain whole sausage), tuna filling for vols-au-vents
  • Tips on storage and reheating of pastries
  • How to shape, cut and fill the pastries for a consent and attractive look

Day 2: Apple strudel, Baked Curry Puff

  • Prepare a very light and faky puff pastry with butter sheet using the classic method
  • Learn the difference between single and double folds
  • How to cook a creamy and delicious cream strudel filling and prepare the apples from scratch for the Australian Style Apple Strudel (Mango, Durian, and Peach Strudels will also be touched on during the lesson)
  • Preparation of curry filling
  • Storage and freezing of the classic puff pastry