Online Class

French Pastry Shop Classics


Dive into the sweet life with the secret techniques behind world-famous French éclairs, cream puffs, fruit tarts and more!

Skill Level


What You Get

  • 9 Streaming HD video lessons with anytime, anywhere access
  • Class materials, including recipes
  • Hours of close-up instruction
  • Answers to student questions from instructor Colette Christian
  • Closed captioning available (web only)

How it works

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

Class Overview

Create decadent texture and tastes as you learn how to make French pastries, guided by expert pastry chef Colette Christian! Discover pâte à choux, the only pastry dough cooked on the stovetop, and learn to hand pipe it into perfect éclairs and cream puffs. Whip up luscious vanilla pastry cream, chocolate ganache and Chantilly cream, and transform pâte sucrée into an incredible tarte aux fruits and a poached pear and almond cream tart. Plus, make phenomenally flaky puff pastry with step-by-step guidance from Colette, and turn it into exquisite palmiers, addictive cheese straws and a flavorful apple tarte tatin – complete with homemade caramel. Once you've mastered these elemental doughs and techniques, combine your new skills to create your grand finale: a Gâteau St. Honoré complete with spun sugar topping!

Lesson Breakdown

1. Introduction & Pastry Basics
Meet pastry chef Colette Christian and learn three building blocks of French pastry: vanilla pastry cream, crème Chantilly and chocolate ganache.
2. Making Pâte à Choux
3. Finishing the Pastries
4. Pâte Sucrée
5. Tarte aux Fruits
6. Tarte aux Poires
7. Pâte Feuilletée
8. Palmiers, Tarte Tatin & Cheese Straws
9. Gâteau St. Honoré

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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