In the first chapter of his masterclass, the chef shows the step by step of classic puff pastry and shares technical keys to achieve a crispy and well-laminated dough
By Foodit
It has few ingredients and a lot of precision. He puff pastry It is one of those preparations that seem complex, but – as shown Juan Manuel Herrera in this exclusive Masterclass for Foodit— they maintain a good understanding of the process.
“We have very few ingredients, but you have to be patient and learn the techniques,” he says at the beginning of this first installment, where he dives deep into the basics: how the dough is built from scratch and what makes it work.
In this class—the first of two chapters—the focus is on initial assembly: the dough and the fillingtwo preparations that, combined, are the key to all puff pastry. From there, the technique begins to take shape: how to bring the dough together without overdeveloping it, why cold rests are non-negotiable, and what role butter plays in the final texture.
Those details that make the difference and that are often not in the recipes also appear: working with controlled temperaturesunderstand when the dough is ready even if it is not visually perfect and how small adjustments—such as adding a touch of acidity or a minimum amount of fat—can improve extensibility and the final result.
Between clear explanations and professional gestures, Herrera shows behind the scenes of puff pastry: a technique that does not depend on isolated tricks, but on respecting times, proportions and processes.
Because if this class makes anything clear, it is that puff pastry is not just a recipe: it is a step by step construction.
In the second part of the masterclass, which will premiere in May, the tour will continue with forming: how to stretch, cut and shape different pieces once the dough is ready.
About Juan Manuel Herrera
Juan Manuel Herrera is a renowned Argentine baker and pastry chef, with a career that combines craft, training and dissemination. Raised in a family bakery in Berisso, his connection with dough began as a child and over the years transformed into a professional career that led him to specialize in baking and pastry, including studies in France.
Throughout his career he worked both in the gastronomic field and on television, where he became a regular face on programs such as Argentine Chefs and El Gourmet cycles, in which he teaches techniques and recipes with a practical and accessible approach.
In addition to her work in the media, she has her own baking projects—such as her location in the province of Buenos Aires—and has developed content and programs dedicated to exploring and highlighting the Argentine baking tradition.
His style combines professional technique with a didactic approach, focused on bringing complex processes—such as puff pastry—to those who want to learn how to make them at home.
