DVD

Miniature French Desserts (DVD)

Macarons, Madeleines & More
$34.99$44.99
Format

Make popular miniature French desserts — from macarons to madeleines — and master accessible pastry techniques that will transform your baking!

Skill Level

Advanced

What You Get

  • DVD with 7 video lessons
  • Full-color, printed reference materials booklet, including recipes
  • Hours of close-up instruction
  • Includes closed captioning

Shipping

  • $4.99 flat rate shipping in US
  • Free shipping on US orders over $99.00
  • Free US return shipping
  • Full Shipping Details

Class Overview

Join certified executive pastry chef and popular Craftsy instructor Colette Christian as she demystifies iconic bite-sized French desserts. Starting with buttery madeleines, learn how to make these classic mini-cakes with their perfectly crisp edges and tender crumb. Next, make tartlets with a tangy lemon curd filling, from-scratch crust and quick Italian meringue topping. Then, master macarons, infuse them with flavors such as lavender and create decadent fillings, including buttercream and salted caramel. For the grand finale, make a scene-stealing Opera cake! Create airy sponge cake and dip each piece into a coffee simple syrup before adding layer upon layer of buttercream and chocolate ganache for a cake that's certainly ready for its close-up — and maybe a bite or three.

Lesson Breakdown

1. Madeleines
17:54
Meet your instructor, pastry chef Colette Christian, as she previews the four iconic French desserts you'll make in this class: madeleines, tartlets, macarons and the impressive Opera cake. Then get baking by making mocha-flavored madeleines using the ribbon method, which helps tell you when you've achieved the perfect texture for your whipped eggs and sugar. Colette shows you how to pipe the batter into the madeleine pan and how to tell when your madeleines are done.
2. Citrus Madeleines
27:56
3. Lemon Tartlets
39:32
4. Basic French Macaron
35:45
5. Customizing & Filling Macarons
34:47
6. Classic Opera Cake
26:33
7. Assembling the Opera Cake
33:05

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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