Rory Macdonald

Pu Pastry

RECIPE BOOK

Pu Pastry

Rory Macdonald
 Rory Macdonald
Pu Pastry

Contents

Meet your instructor Rhubarb Tart

Classic Pu Pastry ● Poaching the rhubarb

● Assembly and baking
Cocoa Pu Pastry ● Finishing the tart
Apple Tatin Complementary recipes
● Preparing the apples
Recommended equipment
● Cooking in the pan
● Baking the tatin Allergen guide
Mille Feuille
Conversion tables
● White chocolate namelaka
● Banana caramel
● Asssembly

Pistachio & Raspberry Galee

● Pistachio frangipane
● Assembly and baking
● Finishing the galee

Chausson au Pomme

Pear & Pistachio Danish

● Poaching the pears

● Assembly and baking

MEET YOUR INSTRUCTOR
Rory Macdonald
Born and raised in South London,
England, Chef Rory Macdonald jump
started his career via a four-year
apprenticeship in the Surrey
countryside. His next opportunity was in
Madrid at a two-star Michelin restaurant
owned by the former king of Spain.
He later worked at a world-famous
three-star Michelin restaurant in San
Sebastian, before moving to New York,
where he worked for Chef Gordon
Ramsay and Hakkasan.
Rory Macdonald
Pu Pastry
In early 2017 he opened his first solo
project ‘Chanson’ in New York’s Flatiron
district – a high end patisserie by day,
and subterranean dessert bar by night.
In 2017 Macdonald was ranked as one of
the Top Ten Pastry Chefs in America by
Dessert Professional Magazine.
His latest opening was in 2021, at the
globally recognized TIN Building by Jean
-Georges
 MEET YOUR INSTRUCTOR

Rory Macdonald
Pu Pastry

‘I’ll show you techniques

to make versatile pu
pastry a big asset to
your repertoire.’
– Rory Macdonald
 Rory Macdonald
Pu Pastry

Classic Pu Pastry

2.5 kg 4 hours or Preparation
overnight

Ingredients Mixing:

● Add 90% of water and lemon juice to mixing

● 1390 g Bread Flour bowl.
● 27 g salt ● Combine flour, salt, and softened buer. Add
● 666 g water to bowl.
● 15 g lemon juice ● With the dough hook, mix on Speed 1 for 3
● 140 g unsalted buer,
minutes.
softened
● 1 kg roll-in buer ● Add the remaining water and continue mixing
for 3 additional minutes on speed 2.

Rest:

● Place the dough on a half sheet pan and

shape into a rectangle along the sheet pan.
● Allow the dough to ferment for a minimum of
3 hours, or in the refrigerator overnight.
Allergens
The recipe continues on the following page

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Pu Pastry

Classic Pu Pastry

2.5 kg 6 hours or Preparation
overnight

Ingredients Lamination:

● Place roll-in buer onto plastic wrap.

● Previous dough mix (pg 5)
● 1 kg roll-in buer
● Plasticize the buer with a rolling pin into a
rectangular shape and refrigerate.
● Pull out the dough onto a floured surface and roll
out to 20 x 11 inches.
● Check the temperature of the buer before
locking it into the dough. When a finger is
pressed into the buer it should leave an imprint.
If not, the buer is too cold be be incorporated
and the dough will rip. If too soft, it will escape
from the dough.

● Place buer in dough so that the 11 x 11 inches

fold over into each other. Seal the edges
together.
● Rotate dough 90 degrees clockwise and press
down firmly onto seams with rolling pin and
compress evenly to lock in buer on both sides.
● Rotate back and begin rolling out the dough
lengthwise to approximately 24-27 inches.
● The dough should be 9 x 27 inches.
● Fold dough into a book fold.
Allergens ● After the first fold, rest for 20 mins in the
refrigerator.
● Turn the dough 90 degrees, make a leer fold
and rest for 3 hours in refrigerator.
● Do a third leer fold and rest for 2 -3 hours,
ideally overnight.

The recipe continues on the following page

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 Rory Macdonald
Pu Pastry

Classic Pu Pastry

2,5 kg Varies according to Preparation
product

Ingredients
● Pre shaping: Roll out laminated dough onto a
lightly floured surface to a thickness of ⅛ - ¼
● Previously laminated dough inch.
(pg 6)

● Blanching (optional): Pre bake the dough at 162 C

(323 F) for 2 - 3 mins, the freeze immediately. This
will maintain shape and reduce shrinkage.

● Shaping: Pu pastry can be used for turnovers or

tarts. Rectangles are 3.5 x 5 inches. Squares are
5 x 5 inches.

● Final shaping: Choose a filling and shape.

● Pre shaping. Dock and place sheet trays on top

with parchment.
Allergens

● Baking: Bake at 375 F (190 C) with the fan set to 3

or 4. Then lower the temperature to 350 F (175 C)
and the fan to 3. Bake for 20 - 25 mins
approximately.

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 Rory Macdonald
Pu Pastry

Cocoa Pu Pastry

2.5 kg 4 hours or overnight +
Preparation
6 hours or overnight

Ingredients ● Follow the procedure for Classic Pu Pastry

on pages 5 - 7.
● 1300 g bread flour
● 100 g cocoa powder
● 140 g unsalted buer at room
temperature
● 32 g salt
● 680 g ice water
● 1000 g roll in buer

Allergens

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Pu Pastry

Apple Tatin
4 pax 15 mins + 24 hrs Preparing the apples
Ingredients Preparation
● Raw pu pastry dough (pg 5) cut
● Peel the apples. Cut into quarters, except for
into a disc
● 3 pink Lady apples one half which will form the center of the
● 100 g buer tatin.
● 100 g sugar
● Remove the edges and the seeded parts of
the core from each piece. Scoop out part of
the center from each piece. This will allow the
apples to hug each other in the pan.

● Shape the center piece into a round.

● Leave to dry overnight. This will help the

apples to absorb the caramel.

Allergens

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 Rory Macdonald
Pu Pastry

Apple Tatin
4 pax 1 hour Cooking in the pan
Ingredients Preparation
Raw pu pastry dough (pg 5)
●
● Press 100 g buer into the base of the pan.
cut into a disc
● Pink lady apples, cut (pg 9) ● Sprinkle 100 g of sugar on top.
● 100 g buer
● 100 g sugar ● Place the half apple in the center of the base,
upside down
● Place the first apple quarter with the clean
edge facing outwards.
● Continue to place the apple quarters with the
hard edge facing out and the scooped edge
facing inwards.
● Place the pu pastry disc on top of the
apples and tuck the edges down. Cut a small
slit in the top to allow the steam to escape.
● First cook on the stove top to create a light
caramel with the buer and sugar.
● Transfer to the oven to bake at 180 C for 40
Allergens mins approximately.
● Place a plate on top of the pan, flip it over and
hit the boom of the pan to help release the
tatin.

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Pu Pastry

Mille Feuille
20 pax 20 mins prep, chill
overnight
White Chocolate Namelaka
Ingredients Preparation
● 360 g Valrhona Ivoire
● Boil the milk and add the hydrated gelatin.
● 5 g silver gelatin (hydrated in cold
water)
● Slowly pour over the chocolate and emulsify
● 212 g whole milk
with a spatula.
● 424 g heavy cream

● Add the cream and emulsify thoroughly using

a hand blender. Store in the fridge overnight.

● Whisk slowly in a stand mixer until a whipped

cream consistency is achieved.

● Pipe cylinders and freeze.

Allergens

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 Rory Macdonald
Pu Pastry

Mille Feuille
20 pax Cook 15 mins and
chill overnight
Banana Caramel
Ingredients Preparation
● 825 g condensed milk
● In a dry pan, toast and crush the cardamom
● 198 g buer
● 200 g light brown sugar pods. Add the rest of the ingredients and
● 80 g glucose cook for 15 minutes until a deep golden color
● 1 vanilla pod is achieved (118C). Whisk constantly to avoid
● 4 - 5 green cardamom pods catching on the boom of the pan.
● 2 bananas, roughly chopped
● Strain through a chinois and pour into a lined
tray and allow to crystalize overnight,
covered.

● Pipe into long cylinders, chill and cut to

length.

Allergens

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Pu Pastry

Mille Feuille
20 pax 20 mins Assembly
Ingredients Preparation
● Baked cocoa pu pastry (3
● Cut the pu pastry to the desired size.
rectangles per unit)
● White chocolate namelaka
● Cut the caramel and namelaka cylinders to
● Banana caramel
the same size and chill until needed.
● Cocoa powder

● Place four caramel cylinders on the outside

edges of two pu pastry rectangles.

● Place the vanilla namelaka cylinders in

between.

● Finish by placing the final piece of pu pastry

on top and garnish with a dusting of cocoa
powder.

Allergens

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Pu Pastry

Pistachio and
Raspberry Galee
1 Galee 10 mins Pistachio Frangipane
Ingredients Preparation
● 250 g buer (room temperature)
● Use a stand mixer to cream the buer and
● 250 g sugar
● 250 g pistachio flour sugar together. Stop and scrape the bowl
● 65 g AP flour down.
● 3 eggs (room temperature)
● Zest of 1 lemon ● With the mixer on slow speed, add the eggs
one by one, until the mixture is emulsified

● Incorporate the pistachio flour, all purpose

flour and lemon zest.

Allergens

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Pu Pastry

Pistachio and
Raspberry Galee
1 Galee 1.5 hours Assembly and baking
Ingredients Preparation
2 x pu pastry discs, blanched
●
● Egg wash one frozen pu pastry disc.
● Pistachio frangipane
● Fresh raspberries ● Score your desired paern onto the pastry
● Egg wash disc. Rest in the freezer.
● Flip the scored disc over so that the design is
facing downwards.
● Place a smaller sized ring in the center and fill
with pistachio frangipane to a depth of 2 cm
approximately.
● Cover the surface of the frangipane with
fresh raspberries, cut into halves.
● Egg wash the rim. Place the second disc of
pu pastry on top (not frozen) and press
down gently to seal it without stretching the
dough. Turn the galee over so the scored
disc is on top.

Allergens ● Position rings in the four corners of the tray

below and place another tray on top of the
rings. This will control the rising of the pu
pastry during baking.
● Bake at 200 C for 40 - 45 mins.

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Pu Pastry

Pistachio and
Raspberry Galee
1 Galee 1.5 hours Finishing the galee
Ingredients Preparation
● Galee, baked and cooled
● Dust the outer edge of the galee with
● Freeze dried raspberry powder
● Chopped pistachios freeze dried raspberry powder and sprinkle
with chopped pistachios.

Allergens

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 Rory Macdonald
Pu Pastry

Chausson au
Pomme
5 pax 1 hr 45 mins

Ingredients Preparation
5 x discs pu pastry, unblanched
●
● Cook the apples in the sugar and buer until
10 x Pink Lady apples
●
obtaining a dry filling that is free from excess
500 g sugar
●
moisture. Cool the filling.
● 500 g buer
● 100 g egg wash ● Use a rolling pin to elongate the pastry discs.
The discs and the filling must be cold.
● Gently score a line across the center of each
pastry disc.
● Position the filling on one half of the pastry
disc.
● Brush the edges with egg wash, then fold the
pastry over and seal it by hand. Rest in the
freezer.
● With the flat side of the Chausson facing
upwards, apply the egg wash using a brush.
● Score the surface of the Chausson, starting
Allergens in the center, making a shallow mark that
deepens gradually as it progresses towards
the opposite side of the pastry surface.
● Bake at 180 C for 20 - 25 minutes

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 Rory Macdonald
Pu Pastry

Pear and Pistachio

Danish
6 pax 45 mins - 1 hour Poaching the pears
Ingredients Preparation
● 6 pears
● Bring the white wine, sugar, fennel seeds and
● 500 g white wine
● 500 g water lemon to a boil and cool.
● 400 g sugar
● Peel the pears and then use the peeler to
● 20 g fennel seeds
● 2 fresh lemons remove several thin strips to give the pear a
segmented appearance.

● Place the pears in the poaching liquid, cover

with a cartouche and slowly poach at a low
temperature for 45 mins to 1 hour.

Allergens

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Pu Pastry

Pear and Pistachio

Danish
6 pax 20 mins Assembly and baking
Ingredients Preparation
● 500 g pu pastry sheet,
blanched
6 poached pears (pg 18)
●
● Use a small melon baller to scoop the seeds
● 200 g Pistachio frangipane
and the core from the pears. Trim one side of
● 100 g Chopped pistachios
● 100 g Neutral glaze each pear to create a flat edge.

● Place the pears on top of the blanched pu

pastry sheet. With a sharp pointed knife, cut
around each pear leaving a 0.5 cm border
around the edge.

● Lift the pear carefully and pipe pistachio

frangipane in the center of the cut pastry
before placing the pear back on top.

● Bake at 180 C for 20 mins.

● To finish, glaze the surface of the danish with

Allergens a clear glaze and decorate the edges of
chopped pistachios.

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Pu Pastry

Rhubarb Tart
2 kg 4 hours Poaching the rhubarb
Ingredients Preparation
● 5 lbs rhubarb
● In a pan, bring the grenadine and water
● 350 ml Grenadine syrup
● 1 liter of water mixture to a boil.

● Cut the rhubarb to the correct size for your

tart ring and place in a deep tray.

● Pour the liquid over the rhubarb, cover with

plastic film and leave to slow poach for four
hours.

Allergens

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 Rory Macdonald
Pu Pastry

Rhubarb Tart
1 x 15 cm
tart
40 mins Assembly and baking
Ingredients Preparation
● Pu pastry sheet, blanched
● Cut two discs of your chosen size from the
● Poached rhubarb
● Rhubarb compote (pg 24) blanched pu pastry sheet. Use one of the
discs to form a base.

● Using a slightly smaller pastry ring, cut the

interior from the second disc to leave a ring of
pastry that will form the edges of the tart.
Place on top of the pastry base.

● Drain the liquid from the poached rhubarb

and reserve for later. Dry the rhubarb with
absorbent paper to remove excess moisture.

● Line up the poached rhubarb sticks and cut a

circle of equal size to the center of the tart.

● Pipe rhubarb compote into the center of the

tart. Place the cut rhubarb strips on top to
Allergens form the center of the tart.

● Bake at 180 C for 25 mins.

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 Rory Macdonald
Pu Pastry

Rhubarb Tart
1 x 15cm
tart
40 mins Finishing the tart
Ingredients Preparation
● Rhubarb tart, baked and cooled
● Pipe rhubarb compote in between the
● Rhubarb compote
● Chopped pistachios rhubarb strips and around the edges of the
● Microflowers tart.

● Apply neutral glaze to the surface of the

rhubarb.

● Decorate the edges of the tart with chopped

pistachios and microflowers.

Allergens

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 Rory Macdonald
Pu Pastry

Complementary
Recipes

The following recipes do not

feature in the course videos but will
serve complement the learning
experience.
 Rory Macdonald
Pu Pastry

Rhubarb Compote
30 mins approx

Ingredients Preparation

● Cook the rhubarb trimmings and grenadine

● Poached rhubarb trimmings water mixture down until a compote texture
● Grenadine water mixture is obtained.
(Both left over from poached
● No sugar is added to this compote recipe
rhubarb recipe, pg 20)

Allergens

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 Rory Macdonald
Pu Pastry

Recommended Equipment

❏ Stainless steel ring molds ❏ Baking trays

(10 inch, 6 inch ) ❏ Cooling rack
❏ Stand mixer ❏ Pastry brush
❏ Sharp knife ❏ Cuers
❏ Rolling pin ❏ Deep tray for slow
❏ Dough sheeter (optional) poaching
❏ Silpat ❏ Pans

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Pu Pastry

Glossary
Détrempe: A French term that refers to a Lamination: Layering buer and dough
dough made with flour and water. together multiple times.

Mille Feuille: A classic French patisserie,

the name of which translates as ‘1000
layers’.

Blanching: A method of pre-cooking and

freezing pu pastry in order to maintain
shape and reduce shrinkage.

Book fold: The buer is placed in the

center of the dough and the edges are
folded inward to meet at the center, then
folded again at the center line, as if closing
a thick book.

Leer fold: The dough is folded in thirds.

Locking in: The method used to envelope

the buer within the dough.

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Pu Pastry

Conversion Table

VOLUME CONVERSION

Cups Spoons and ounces

1 cup 240 ml 1 tbsp 15 ml

½ cup 120 ml 1 tbsp 3 tsp

⅓ cup 80 ml 1 tsp 5 ml

1 ounce 30 ml

1 ounce 2 tbsp

TEMPERATURE CONVERSION

Commonly used temperatures

140 °C 150 °C 160 °C 180 °C 200 °C 250 °C

280 °F 300 °F 320 °F 350 °F 400 °F 500 °F

 Rory Macdonald
Pu Pastry

Conversion Table
CONVERSION CUPS - GRAMS

Dry

Wholemeal
Flour Cornstarch Ground almonds Grated coconut
flour

1 cup to grams 125g 120g 110g 120g 80g

½ cup to grams 63g 60g 55g 60g 40g

¼ cup to grams 32g 30g 28g 30g 20g

Buer,
Chocolate
Sugar Powdered sugar Cocoa/ cacao Margarine, Cream
Chips
cheese

1 cup to grams 200g 110g 180g 85g 225g

½ cup to grams 100g 55g 90g 43g 113g

¼ cup to grams 50g 28g 45g 21g 54g

Note: Cups are filled to level

Liquids

Oil Water, milk, yogurt, juice and other liquids

1 cup to grams 180g 240g

½ cup to grams 90g 120g

¼ cup to grams 45g 60g

Note: There will be minimal variation depending on the density of the product.
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Pu Pastry

Allergens

Cereals Dairy

Moluscs Eggs

Peanut Sesame

Celery Crustaceans

Fish Nuts

Soya Mustard

Sulphites Lupins

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 Rory Macdonald
Pu Pastry

Pu Pastry
Rory MacDonald

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Website

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