Online Class

Danish Pastries From Scratch

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Make flaky, buttery Danish pastries from scratch! Join popular Craftsy instructor Colette Christian and whip up pastries that will have everyone begging for seconds.

Skill Level


What You Get

  • 8 Streaming HD video lessons with anytime, anywhere access
  • Class materials, including recipes
  • Hours of close-up instruction
  • Answers to student questions from instructor Colette Christian
  • Closed captioning available (web only)

How it works

  • Once you purchase, find your class in your class library.
  • Watch on any device anytime.
  • Find downloadable class resources in the class viewer.

Class Overview

Learn how to create decadent Danish pastries at home! Certified Executive Pastry Chef Colette Christian shows you it's easier than you think. First, discover the secrets to the perfect laminated, yeast-risen dough, including how to build a butter block faster than ever. Then, make your mixer work for it, and create luscious fillings for three popular Danish pastries: cream cheese, streusel and bear claw. Plus, Colette shows you how to make fillings on your stovetop, from classic cherry to thick pastry cream. Next, put your filling where your pastry is, and make impressive designs, including pockets, pinwheels and envelopes. Discover the importance of proofing your Danishes, and get Colette's tips for tasty garnishes, such as nappage and powdered sugar. And, learn how to avoid waste by putting those delicious pastry scraps to use in twists, lunettes, monkey bread and more.

Lesson Breakdown

1. Making the Dough
Meet Colette Christian, an expert baker and your guide to delicious Danish pastries. Start at the building block of any sweet treat: the dough. Colette shows you how a plastic bag can hasten the construction of a butter block, then offers a tip to ensure your Danishes stay light and fluffy.
2. Locking In the Butter
3. Fillings With the Mixer
4. Fillings on the Stovetop
5. Shaping Fresh Dough: Basic Designs
6. Shaping Fresh Dough: Advanced Designs
7. Proofing, Baking & Garnishing
8. Creative Uses for Dough Scraps

Taught by

Colette Christian
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.

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