COURSE CHAPTER

Dough and Pastry Techniques

Learn how fat, flour, water, pressure, and rest turn into tender shortcrust or distinct flaky layers.

Best for: Bakers ready to move from following a formula to understanding how dough should feel.
You will learn: Control gluten and temperature · Roll without stretching · Chill, blind-bake, freeze, and recover dough

RECOMMENDED ORDER

Follow the chapter without guessing what comes next

Dough and Pastry Techniques · 24 min

Mix a tender, flaky crust by hand while keeping visible pieces of butter and limiting gluten development.

Dough and Pastry Techniques · 25 min

Make a smooth pâte sucrée that rolls cleanly, holds sharp tart edges, and stays tender after baking.

Dough and Pastry Techniques · 32 min

Create distinct flaky layers with simple folds, cold butter, and a standard refrigerator.

Dough and Pastry Techniques · 18 min

Bake a level, crisp shell that keeps its sides and is ready for a wet or no-bake filling.

Dough and Pastry Techniques · 16 min

Trace shrinkage to stretching, gluten, warmth, rest, or support and correct the actual cause.

Dough and Pastry Techniques · 19 min

Use water, mixing, folds, and rest deliberately so the dough has enough strength without becoming tough.

Dough and Pastry Techniques · 14 min

Freeze dough in useful shapes, protect it from air, and thaw it without condensation or unsafe fillings.