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with Colette Christian
Online Class

Miniature French Desserts

Macarons, Madeleines & More
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Join certified executive pastry chef and popular Craftsy instructor Colette Christian as she demystifies iconic bite-sized French desserts. Starting with buttery madeleines, learn how to make these classic mini-cakes with their perfectly crisp edges and tender crumb. Next, make tartlets with a tangy lemon curd filling, from-scratch crust and quick Italian meringue topping. Then, master macarons, infuse them with flavors such as lavender and create decadent fillings, including buttercream and salted caramel. For the grand finale, make a scene-stealing Opera cake! Create airy sponge cake and dip each piece into a coffee simple syrup before adding layer upon layer of buttercream and chocolate ganache for a cake that's certainly ready for its close-up — and maybe a bite or three.


  • advanced
  • 7 episodes
  • 3h36m

Included in this Class

1. Madeleines

1. Madeleines

Meet your instructor, pastry chef Colette Christian, as she previews the four iconic French desserts you'll make in this class: madeleines, tartlets, macarons and the impressive Opera cake. Then get baking by making mocha-flavored madeleines using the ribbon method, which helps tell you when you've achieved the perfect texture for your whipped eggs and sugar. Colette shows you how to pipe the batter into the madeleine pan and how to tell when your madeleines are done.

2. Citrus Madeleines

2. Citrus Madeleines

Discover an alternative method for making citrus madeleines -- the creaming method -- where you blend sugar and butter together until light and fluffy. Then discover why sifting your dry ingredients is so important and make a simple-yet-traditional lemon glaze for the tops of your cakes.

3. Lemon Tartlets

3. Lemon Tartlets

Create the perfect combination of sweet and tart with the next dessert, a lemon meringue tartlet. Make delicious, silky-smooth lemon curd (without having to use a double boiler), then make a classic hand-blended pie dough known as pâte brisée. Pick up tips for rolling, cutting and baking the tartlet crusts and then see just how quickly you can whip up an Italian meringue to go on top. Finally, use a blowtorch to toast the meringue topping, giving your tartlets a show-stopping appearance!