This class price will increase to $1100 on January 1. Take advantage of the presale now!

Puff pastry is one of the most iconic—and intimidating—foundations of French baking. In this intensive masterclass, Chef Romain Dufour will guide you step by step through the science, technique, and creativity of puff pastry, breaking down each stage of lamination to make it accessible, reproducible, and exciting. 

Participants will explore five different puff pastry styles, each with unique characteristics, applications, and flavor profiles: 

Classic Puff Pastry – the timeless reference
Viennois Puff Pastry – enriched and supple, bridging bread and pastry 
Sourdough Puff Pastry – natural fermentation meets crisp layers 
Inverted Puff Pastry – butter on the outside, delivering unparalleled flakiness 
Cocoa Inverted Puff Pastry – a bold and modern twist 

Using these doughs, the class will create a variety of both traditional and innovative products, such as: 

Galette des Rois – the classic Epiphany cake 
Millefeuille – the refined French pastry icon
Palmiers – caramelized puff pastry classics
…and much more. 

Throughout the course, you’ll gain an in-depth understanding of: 

Dough composition and lamination science. 
Butter handling, plasticity, and incorporation. 
Layering techniques to optimize rise, flakiness, and texture. 
Balancing tradition with modern creativity. 

By the end of this masterclass, you’ll have both the technical confidence and creative inspiration to master puff pastry in all its forms—whether crafting a flawless millefeuille, a rustic tarte tatin, or your own signature creations.

This course is suitable for experienced bakers and pastry chefs who are passionate about improving their foundation and skills.