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with Colette Christian
Online Class

Advanced Flaky French Pastries

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Got your croissant and Danish doughs down pat? Layer on some new skills (pun intended!) with master pastry chef Colette Christian as she walks you through a range of advanced laminated dough techniques. Discover how to use whole-grain flours, starters and preferments to develop rich flavor in your pastries. Along the way, you’ll learn to make Kouign Amann, the beloved Breton pastry, as well as savory croissants and old-fashioned coffee cakes, plus experiment with creative variations and fillings. With Colette’s step-by-step guidance, you’ll soon achieve French pastry perfection!


  • advanced
  • 7 episodes
  • 2h17m

Included in this Class

1. Kouign Amann

1. Kouign Amann

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.

2. Whole Wheat Croissant Dough

2. Whole Wheat Croissant Dough

Add a rich nutty flavor, and some extra nutrients, to your croissants by incorporating whole grains into the dough. See how to mix and shape whole-wheat croissant dough using a pre-ferment to make a mouthwatering pizza margherita croissant.

3. Tasty Croissant Variations

3. Tasty Croissant Variations

Once you've mastered the basic whole-wheat croissant dough, mix it up (pun intended) with some fun variations! Colette shares her list of flavoring suggestions, including candied orange peel, black pepper and more, then shows you how to add them to your dough and butter block.