Classic Croissants, Modern Techniques
Colette Christian
Class Preview
1:04
- In-depth Instruction; over 109 mins
- On-demand video access anytime
- Bonus downloadable PDF resources
- Access to class Q&A
Making the Dough
22:54
Croissants are made up of layers of dough alternating with layers of butter. Get started as Colette shares the secrets to creating the perfect butter block to fold into your dough for tender and delicious results.
Rolling & Folding
18:32
Learn about book folds and trifolds as well as how the process of rolling and folding creates those signature croissant layers. The temperature of the dough is important at this stage, as is using a hefty rolling pin!
The Classic Croissant
25:39
Colette shows you how to roll, cut and shape your dough to create the classic croissant look. Also, learn about proofing dough, egg-washing your croissants before baking and achieving a mouth-watering golden brown color.
Almond Croissants
17:40
Almond croissants look the same as the classic version, but inside they have a sweet, nutty filling. See how to make the filling for this eye-catching treat in two ways: one using almond paste and the other with almond meal.
Pain au Chocolat & Ham & Cheese
18:48
Some croissants are made from squares of dough, rather than triangles. Colette wraps things up with two square croissants: pain au chocolat (literally chocolate bread) using chocolate batons, and ham and cheese made with Gruyère and finished with dough "belts."
Bonus: Making Dough Without a Mixer
4:31
If you don't have an electric mixer, you can just mix your croissant dough the traditional way!
Imagine sinking your teeth into a flaky and buttery croissant, fresh from your own oven! Join executive pastry chef Colette Christian and learn to make four mouth-watering recipes, from the traditional to savory to sweet almond-filled pastries. Crafting perfect croissants at home might seem intimidating, but Colette breaks it down for bakers of all levels.
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