French macarons may look intimidating, but if you know your way around a stand mixer and a piping bag, they're really no big deal to make. And the huge payoff in fancy-factor is so satisfying!
It's no secret that the French take their desserts very seriously. Their classic pastries are often elaborate concoctions of meringue, pastry cream, mousse, pâte à choux, puff pastry, whipped cream, jam, ganache and more, more, more!
Erin Gardner
"Picking out the 10 best French pastries is not as much fun as it sounds," said no one ever.
Jessie Oleson Moore
Oh croissants, how do we love thee? Let us count the ways. Sweet or savory, plain or filled with chocolate, almond, gelato, goat cheese ... I could literally go on forever.
Kris Galicia Brown
If your spice cabinet is anything like mine, it's a fun house. I love browsing through my collection and being surprised by what I find (hello, Urfa pepper!). But when I'm actually cooking, I definitely have my go-tos. Here are the 15 essentials every cook should keep around.  
Nicole Weston
In the world of teeny, tiny sweet treats, petit fours are the queen. These cute little squares of cake are wrapped in sweet fondant and usually topped with piped royal icing flowers. I decided to give mine an update with brightly colored coatings and a sprinkling of confetti, but we'll give you the skills to make 'em any way you like. Aren't you fancy!
Erin Gardner
Learn how to make a Danish coffee cake dough using a biga pre-ferment, which adds a slightly sweet and acidic flavor. See how to fill your cake and shape it three different ways: ladder, maple ring and Russian twist. Then proof, bake and garnish to finish it off.
Ready for a challenge? In this lesson, tackle an inverted puff pastry dough with butter on the outside! First form the exterior butter block, then make, incorporate and laminate the interior dough. Plus, find out how to shape delicious "conversation" tartlets.
As a pastry baker, have you ever wondered: Sweet cream or cultured butter? Salted or unsalted? Does it really matter? In this bonus lesson, Colette has your answers.
Meet baking master Colette Christian and begin with an introduction to kouign amann, a round crusty cake. Then follow along as Colette shows you how to mix the dough, incorporate the butter and bake this beloved Breton pastry to flaky perfection. After that, experiment with various fillings such as jam and lemon curd.
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