• 24:06

    Creative Uses for Pastry Dough Scraps

    Love making danish pastries but not quite sure what to do with those scraps left over after shaping? Pastry chef and culinary instructor Colette Christian show you how to make the most of those leftovers. Watch as she whips up twists, lunettes, snails and monkey bread to produce creative designs that look and taste just…

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  • making custard
    22:11

    Fillings for Doughnuts & Pastries

    Add another flavor dimension to your doughnuts with a variety of fillings including a summery strawberry jam, a delicate vanilla bean custard, bright and smooth lemon curd and a silky sweet mascarpone filling. First, Jenny steps you though creating a stovetop strawberry jam made from fresh strawberries. Her recipe is perfectly thickened with natural pectin…

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  • Chocolate Babka being sliced on a cutting board
    16:49

    How to Bake a Bread Wreath & Chocolate Babka

    In this lesson, Jenny McCoy introduces you to a classic Jewish bread called Challah that is soft, golden brown and slightly sweet. It is known for its ability to create gorgeous braided centerpieces and makes wonderful gifts for family and friends. Join Jenny as she shows you how to create two stunning breads from one…

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  • baked breads in paper boats
    18:38

    How to Bake the Best Quick Breads

    Jenny’s impressive quick breads make the perfect gifts and delicious treats for holiday gatherings. In this video, watch as she prepares pumpkin chocolate chip bread (her modern twist on the seasonal favorite) and apple-cranberry bread packed with whole-grain goodness. Not only does Jenny share her recipe tips and tricks, but she shares the science behind…

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  • Sugar & Alternative Sweeteners for Baking
    21:07

    How to Cream Sugar & Alternative Sweeteners for Baking

    We have all heard that baking is a science, but do you know how sugar functions in your baked goods? Join Pastry Chef Colette Christian as she shares everything you need about sugar and helps you understand how it effects flavor, color, tenderness, texture and even rise in baked goods. Explore the common types of…

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  • pouring chocolate glaze over donuts
    10:34

    How to Fill & Glaze Doughnuts

    Now comes the really fun part of doughnut making: filling and decorating. Join Pastry Chef Jenny McCoy as she steps you though finishing off those beautiful yeasted doughnuts. Jenny shares pointers on transferring and filling up a pastry bag with a variety of fillings. Then she uses a Bismarck tip and demonstrates filling Long Johns,…

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  • freshly baked donuts
    13:16

    How to Make Classic Doughnuts

    For a truly decadent doughnut, head into the kitchen with Pastry Chef Jenny McCoy to create a classic yeasted doughnut that will rise to the occasion. Jenny‚Äôs step by step one bowl method for creating fortified dough with sugar and extra butter is better than any doughnut you can buy. Jenny shares her secrets to…

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  • fresh baked dinner rolls
    21:44

    How to Make the Best Dinner Rolls

    Nothing lures guests to the dinner table like an overflowing basket of homemade rolls! Head into the kitchen with Jenny McCoy as she shares professional production techniques to create three dinner rolls simultaneously. First, Jenny steps you though mixing soft and pillowy Rosemary Potato Rolls and then she moves on to a versatile Seven Seed…

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  • 13:37

    Tips for Baking With Chocolate, Plus a Brownie Recipe!

    Chocolate. Need we say more? Explore with chef Colette Christian what those cacao percentages mean, and master melting and baking methods for incredibly delicious brownies.

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