SEARCH
CLEAR
SEARCH IN CONTENT
SEARCH IN SHOP
    Recent Searches
      SEARCH
      CLEAR
      SEARCH IN CONTENT
      SEARCH IN SHOP
        Recent Searches
          OWNED
          1h 48min intermediate Resources

          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.

          Episode descriptions

          Making the Dough
          1. Episode: Making the Dough
          23min

          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
          2. Episode: Rolling & Folding
          19min

          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
          3. Episode: The Classic Croissant
          26min

          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
          4. Episode: Almond Croissants
          18min

          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
          5. Episode: Pain au Chocolat & Ham & Cheese
          19min

          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
          6. Episode: Bonus: Making Dough Without a Mixer
          5min

          Bonus: Making Dough Without a Mixer

          About the Teacher

          Colette Christian
          Curiously Similar
          Jenny McCoy
          Jenny McCoy
          Crispy, chewy, caramel-y … there are SO many reasons to love canelés! In this short tutorial, pastry chef Jenny McCoy shows you how to make this delicious dessert from start to finish.
          Kelsey Montague
          Kelsey Montague
          Ever thought of drawing your own coloring book? Well, now you can! In this project tutorial, artist Kelsey Montague shows you how. Using her signature style as a jumping-off point, learn to create three of Kelsey's page designs along with your own designs. Then assemble all your pages and tie with a ribbon for a gorgeous handmade touch.
          Jessica Chung
          Jessica Chung
          In this class from our partners at Brit & Co., get organized your way by learning how to set up a planner system that works for your lifestyle.

          Downloads

          Back
          Making the Dough
          Ready to Watch? It's Free!
          Enjoy FREE unlimited access to classes 'til 4/9 — no credit card required.

          Watch this class and thousands more!

          Plus, get all the perks of a Bluprint membership.

          Classic Croissants, Modern Techniques

          Colette Christian

          Now Reading
          Classic Croissants, Modern Techniques