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          French
          In the world of teeny, tiny treats, the French dessert known as petit fours reign supreme. These cute little squares of cake are wrapped in sweet fondant and usually topped with piped royal icing flowers. But if you want a more modern twist, this tutorial gives the sweets an update with brightly-colored coatings and a generous sprinkling of confetti.
          Erin Gardner
          Sweet or savory, plain or filled — when it comes to croissants, they're all delicious, all the time. That said, there's something special about a filled croissant. You can add that extra burst of flavor before proofing (so you put the filling in the dough before rolling, shaping, etc) or after baking (just slice and fill). Regardless of which you choose, it's likely you'll get a highly delicious result. Pick from any of the filling ideas below and get ready to tickle your taste buds.
          Kris Galicia Brown
          Once you learn to bake croissants, you'll never use store-bought again. Sure, these flaky French pastries are a bit of a time commitment, but as professional baker Colette Christian demonstrates in her class Classic Croissants: Modern Techniques, the payoff is so, so worth it.
          Nicole Weston
          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 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.
          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."
          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
          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.
          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!
          Everyone always wonders what the best pastries are to buy at pâtisseries (purveyors of fancy cakes and cream-filled treats) and boulangeries (bread specialists). Which is why we deemed it necessary to create this super-fun list, along with a few tutorials for those who want to try their hand at making these baked goodies at home. Whether you go classic or creative, something very buttery and flaky awaits.
          Jessie Oleson Moore
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