Online Class

Advanced Flaky French Pastries

$29.99$39.99

Master laminated dough for the ultimate flaky pastries, including Kouign Amann and more.

Skill Level

Advanced

What You Get

  • 7 Streaming HD video lessons with anytime, anywhere access
  • Downloadable class resources, including dozens of recipes
  • Hours of close-up instruction
  • Answers to student questions from instructor Colette Christian

How it works

  • Once you purchase, find your class in your class library.
  • Watch on any device anytime.
  • Find downloadable class resources in the class viewer.

Class Overview

Got your croissant and Danish doughs down pat? Layer on some new skills (pun intended!) with master pastry chef Colette Christian as she walks you through a range of advanced laminated dough techniques. Discover how to use whole-grain flours, starters and preferments to develop rich flavor in your pastries. Along the way, you’ll learn to make Kouign Amann, the beloved Breton pastry, as well as savory croissants and old-fashioned coffee cakes, plus experiment with creative variations and fillings. With Colette’s step-by-step guidance, you’ll soon achieve French pastry perfection!

Lesson Breakdown

1. Kouign Amann
33:17
Meet baking master Colette Christian and begin with an introduction to kouign amann, a round crusty cake. Then follow along as Colette shows you how to mix the dough, incorporate the butter and bake this beloved Breton pastry to flaky perfection. After that, experiment with various fillings such as jam and lemon curd.
2. Whole Wheat Croissant Dough
33:39
3. Tasty Croissant Variations
06:51
4. Danish Pastry Coffee Cakes
32:15
5. Inverted Puff Pastry
26:43
6. Butter Basics
02:24
7. Bicolored Croissants
02:10

Recommended with this class

  • Standard baking implements: pots, pans, mixing bowls, measuring cups and spoons, spatula, whisk
  • Stand mixer or a large mixing bowl with a dough whisk
  • Digital kitchen scale

Taught by

Colette Christian
Colette Christian
Colette Christian began working in restaurants at age 14 and went on to graduate from the New England Culinary Institute. In 2004 she began teaching at Le Cordon Bleu in Pasadena, California, and now offers classes at the Art Institute of Hollywood, Sur La Table and the Great News Cooking School in San Diego. She has extensive training in baking and pastry and is a certified executive pastry chef as well as a certified executive chef through the American Culinary Federation.

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Get your first class for only $14.99

Get your first class for only $14.99