Woking, Surrey
GORDON RAMSAY ACADEMY - WOKING, SURREY

2-Day Advanced Pastry

Flaky puff pastry is one of life's great pleasures, but have you ever made your own? This 2-day baking course will allow you to take the time needed to master more complex laminated and enriched doughs for beautiful croissants, pastries, buns and brioche. Advanced skills for taking your baking up a level!

£450

Starting on Tuesday Apr 21st 2026

Places available

Tuesday Apr 21st 2026

10 AM - 3 PM

Wednesday Apr 22nd 2026

10 AM - 3 PM


What to expect

Our 2-Day Advanced courses are the perfect opportunity to really focus on a particular skill, technique or subject, and have the time required to go more in-depth and get fully hands-on with new recipes and methods.

Making your own pastry can be tricky enough, but when you add in folding, layering and laminating, plus extra ingredients such as yeast, eggs, milk and sugar, then think about fillings and flavourings... this is taking things to the next level. 

This 2-day course is designed for keen bakers to be able to practise and master some essential patisserie skills and make their own French-style classics from scratch.

The main element of the course will be in laminating an enriched yeasted dough to create croissants - something that takes time and precision to get the perfect flaky, buttery, crisp  and pillowy golden crescent. 

Once your mastered the perfect dough, you will add fillings and work on shaping to be confident in creating plain, almond and chocolate variations. 

The course will also cover more traditional puff pastry for towering mille-feuille, crisp layers of golden pastry with a rich vanilla crème pâtissière filling.

And finally, time to whip up a silky-smooth brioche dough, ready for everything from simple plain buttery buns, to filled and glazed creations that would look at home in any bakery shop window.

You will take home boxes of beautiful bakes and your new status as an advanced baker!

Please note, this course would not be recommended for guests with Vegan, Gluten-free or Dairy-free requirements.

Class details

Course requirements: There are no specific requirements, however a knowledge of and interest in baking techniques would be beneficial. 

Course dates: Held over 2 consecutive days - please ensure you can attend both days

Course starts: 10am, arrive anytime from 9.30am to check in at reception

Course finishes: 3pm

Course size: Maximum 8 guests (please note, the course may be subject to rescheduling if less than a minimum 4 guests are attending)

Course details: 

  • 2-Day Course to allow sufficient time for proving, resting, baking and cooling stages
  • Yeasted, enriched and laminated doughs
  • Making croissants with different fillings
  • Making puff pastry and crème pâtissière
  • Making brioche buns

What’s included

  • Expert guidance and demonstrations from our chef teacher and assistants
  • All ingredients and equipment
  • Refreshments throughout the course 
  • Lunch provided on each day
  • Recipe wallet and class recipes to take home