
Danish Pastries From Scratch
Colette Christian
- In-depth Instruction; over 174 mins
- On-demand video access anytime
- Bonus downloadable PDF resources
- Access to class Q&A








Learn how to create decadent Danish pastries at home! Certified Executive Pastry Chef Colette Christian shows you it’s easier than you think. First, discover the secrets to the perfect laminated, yeast-risen dough, including how to build a butter block faster than ever. Then, make your mixer work for it, and create luscious fillings for three popular Danish pastries: cream cheese, streusel and bear claw. Plus, Colette shows you how to make fillings on your stovetop, from classic cherry to thick pastry cream. Next, put your filling where your pastry is, and make impressive designs, including pockets, pinwheels and envelopes. Discover the importance of proofing your Danishes, and get Colette’s tips for tasty garnishes, such as nappage and powdered sugar. And, learn how to avoid waste by putting those delicious pastry scraps to use in twists, lunettes, monkey bread and more.
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.

Bonus materials available after purchase