Introductory Patisserie Course

Module 3: Enriched Doughs & Lamination

From rough puff to enriched bun dough, Module 3 is where pastry gets more complex – and more rewarding. Learn the techniques that underpin some of the most satisfying baking there is.

About this Module

You’ll work through rough puff pastry, enriched bun and doughnut doughs – making, shaping, proving and baking each one – alongside crème anglaise and crémeux using powdered gelatine. You’ll make recipes like Apple Tarte Tatin with Vanilla Crème Anglaise, Spiced Raisin and Pecan Buns and Pistachio Doughnuts round off a module that takes your skills firmly into professional territory.

Course Details

Course Structure

Introductory Patisserie (Modules 1 to 3)

Foundational level
Flexible entry and exit
No prior learning required
Not professional and not assessed
Modules may be taken individually and in any order within each stage

Skills

Key Skills Covered

Rough puff pastry
Crème anglaise
Enriched bun dough: making, shaping, proving, baking
Doughnut dough: making, shaping, proving, frying
Crémeux using powdered gelatine

Recipes

Example Recipes

Apple Tarte Tatin with Vanilla Crème Anglaise
Spiced Raisin and Pecan Buns
Pistachio Doughnuts

Additional Information

Timings

Arrival: From 9.45am
Class begins: 10.00am
Day ends: 4.00pm

Please arrive in good time so you’re ready to start promptly at 10am.

What’s Included

Refreshments on arrival
A recipe booklet
The washing up done for you

What to Bring

Long trousers and a long-sleeved top are advisable
Closed toed, flat soled shoes
Containers to take transport food home
A notebook and pencil
A refillable water bottle
Please bring your own lunch. Alternatively, there are a range of shops and cafés on Askew Road, a five minute walk from Leiths Culinary School. You are welcome to enjoy anything you have made during the session, where appropriate.

Allergies and Intolerances

We are happy to make adjustments where possible.

Please read our full policy on allergies and dietary restrictions here.

Book Your Enriched Doughs & Lamination Course – £650

Reserve your spot on this Introductory patisserie course today and elevate your cooking skills. Book your place on one of our upcoming dates.

Upcoming Course Dates

8-10th June 2026

22nd-24th June 2026

Book Modules 1 to 3 together for £1,750 (10% discount). To receive the discount, add a date for each Module to the shopping cart. The discount will be calculated automatically at the checkout.

More patisserie courses

Module 1

Cakes & Baking

Build confidence across essential baking methods and cake finishing.

Module 2

Pastry

Master sweet and savoury pastry with classic fillings.

Module 4

Advanced Lamination

Master advanced laminated dough production and shaping.

Module 5

Petits Fours & Confectionery

Develop key skills in confectionery and chocolate work.

Module 6

Afternoon Tea

Understand how to perfect element patisserie and plated afternoon tea pieces.

The teaching style here at Leiths is absolutely exceptional. There are always two teachers in the classroom at any one time, so I’ve never had to wait more than about 30 seconds if I have a question or concern before the tutor is by my side.

I’ve learned so much from a theory point of view. Understanding what the processes actually mean and learning why you can’t really cut corners with cooking has been hugely helpful. It’s made me a much more organised and diligent cook.

Frequently Asked Questions

Who is this patisserie module suitable for?

This course is ideal for beginner and intermediate home cooks who want to improve their confidence and understanding of enriched dough and lamination techniques.

Do I need any prior experience?

No previous experience is required. The class is designed to support beginners while also offering valuable insights for more experienced patisserie enthusiasts.

What type of skills will be covered?

The course focuses on essential enriched dough and lamination techniques and recipes taught on the day. Full details of the content are outlined in the course description.

Is this course practical?

Yes. The course is practical, with hands-on patisserie cookery sessions supported by demonstrations and expert instruction.

How long does the course last?

The class runs for three full days and includes time to enjoy what you have made.

Do I get to eat what I make?

Yes. Some items are enjoyed during the day and you may also be able to take baked goods home.

What makes Leiths bakery teaching different?

Leiths places strong emphasis on technique, accuracy and understanding the reasons behind each method, helping you become a more confident and capable baker and pastry chef.