Choux pastry is a pillar of the pastry world. Made out of a few pantry staples, this humble dough is the foundation of many sensational desserts. While you’ve surely seen it adorning bakery pastry ...

When it comes to cooking, Most people would agree that baking can be riddled with questions. Do I really need baking powder and baking soda? What’s the difference between cake flour and all purpose ...

This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking ...

Pour que vos choux restent bien gonflés et ne retombent pas à la sortie du four vous devez respecter ces trois conseils : 1- ...

This classic recipe for choux pastry bakes up into airy, tender puffs, and can be used for anything from sweet cream puffs to cheesy gougères. This is collaborative content from Food & Wine's team of ...

Recently, I found myself confronted with the tragedy of a bread-less household. Nary a stray tortilla, bread-heel, or crust in sight, my traditional weekend breakfast sando seemed hopelessly ...

HOUSTON, Texas (KTRK) -- This is a dessert you've got to taste to believe! Learn how to make pate a choux and profiteroles from Toulouse Cafe & Bar chef Emmanuel Hodencq. Whisk together butter, milk, ...

Restaurateur Michelle Ko’s travels took her across Asia, Europe and North America. Along the way, she sampled desserts wherever she went. In Japan, France, Italy and Canada, one delicate pastry in ...

Pate-a-choux is the stuff of magic in the kitchen. Pipe a soft, sticky dough onto a baking sheet and slide it into a hot oven. In mere minutes the dough puffs up — practically exploding to double, ...

Note: Inspired by a recipe by Rose Levy Beranbaum in “The Pie and Pastry Bible.” For savory pâte à choux, omit the vanilla bean. 1. Heat the oven to 400 degrees, and place a rack in the center of the ...