Craftsy Chats: Baking with Colette Christian

Join us for Craftsy Chats, a monthly LIVE Q&A session with Craftsy instructors. Master pastry chef Colette Christian answers your baking questions live for a full hour.

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52 Responses to “Craftsy Chats: Baking with Colette Christian”
  1. lavernesm1529887
    lavernesm1529887

    Can I watch a recording of this? How can I access it. I am also unable to download the class materials. Thank you

    Reply
    • Customer Service
      Customer Service

      Hello Customer,

      Thank you for contacting us.

      After a live event, the prerecording will be placed back on the site in 24 to 48 hours after ward. You can watch it now.

      Best regards,

      Lindsay

      Reply
  2. Debra Duncan
    Debra Duncan

    I wish someone would send info out more on the membership and fees. Does it work the same as it did before blueprint shut down? Are you able to watch all classes. I have googled and still can not find enough info. I thought when I signed up that someone would eventually send more details in how the new Craftsy memberships work.

    Reply
    • Irene
      Irene

      I became a premium member again and I believe it is the same as before where I can watch all the classes. However, there aren’t any more freebies such as free project kits. Watch for the flash sales in your email where you can get a whole year of premium membership for $2.49!!

      Reply
  3. Gillian
    Gillian

    I’m hoping we can watch a recorded session for Australian subscribers. I don’t fancy getting up in the middle of the night to watch. ☹️

    Reply
  4. Steve
    Steve

    Hi I’m from Australia, with reference to your sugar comment.
    We call regular sugar as granulated sugar, then caster sugar is a fine version to granulated and then we call Icing sugar and Icing mixture (confectioners sugar)

    Reply
  5. chriswina21167396
    chriswina21167396

    I have recipes for full size bread pans. How can I modify time for small (mini) pans. I want to give to friends

    Reply
  6. LINDA
    LINDA

    WHAT KIND OF A GLUTEN FREE BREAD RECIPE CAN I USE TO MAKE A SHAPED BREAD THAT TASTES GOOD USING MOSTLY GLUTEN FREE OAT FLOUR?

    Reply
  7. Scott
    Scott

    Using Almond milk as a substitute for milk, it does not contain the same types of fat. What can be added to the recipe to make up for not using milk? Also what non-dairy ingredient can be substituted for heavy cream?

    Reply
  8. REBECCA KLANDERUD
    REBECCA KLANDERUD

    Wondering about “leaf lard” versus butter for a pie crust, which do you prefer or a combination of both in dessert pies versus meat pies?

    Reply
  9. Nancy E Vogel
    Nancy E Vogel

    Colette, I have several of your pastry classes purchased from Craftsy and can’t wait to watch them. Nancy

    Reply
  10. Patti
    Patti

    We own and have tried something from all your classes. We love everything we’ve tried, but find they don’t stay fresh very long. What’s the best way to store them and what items last the longest?

    Reply
  11. James
    James

    How about your thoughts on when pre-baking or par-baking either store bought or homemade puff pastry? When is it recommended?

    Reply
  12. Kris Doan
    Kris Doan

    I’m an avid baker, but looking to do something a little different for Christmas..something I can transport and drop off…but that will do well sitting out at room temp?? #BakedLove4CovidChristmas

    Reply
  13. Beth Prokop
    Beth Prokop

    I have tried numerous ways to keep my meringue from weeping, but no luck. What can you suggest?

    Reply
  14. Dorene Abel
    Dorene Abel

    Is there a standard change to make to Christmas cookie recipes for people at high altitudes (6000 ft)

    Reply
  15. Fran E Ron
    Fran E Ron

    Question: What is the BEST substitue for butter? This is for those of us who are either lactose-intolerant OR who maintain kosher households.

    Reply
  16. Kris Manion
    Kris Manion

    Hoping to make baked goods and pretty chocolates for christmas, anyone know where to get the edible transfer sheets for chocolates?

    Reply
  17. Iris Sroka
    Iris Sroka

    For people with nut allergies / aversions, what can be substituted for nut-based dry ingredients (e.g., almost flour)?

    Reply
  18. Karen Harbaugh
    Karen Harbaugh

    In croissant what is used to laminate to get chocolate layers in the dough? Cocoa & sugar added to the roll-in butter?

    Reply
  19. Kaye
    Kaye

    Once tried lemon meringue pie when I was young — and have been afraid to try it since! What are your tips for a bold, fluffy meringue and avoiding an “eggy” taste in the filling?

    Reply
  20. Netty B
    Netty B

    When a recipe calls for all purpose flour, salt, and baking soda, can self-rising flour be substituted?

    Reply