Today, December 9, is National Pastry Day, and a Monday feels like the perfect day for a sweet pick-me-up. I, personally, ...
Two such baking challenges are puff pastry and choux pastry. These stars of the pastry case are the reason we have croissants, éclairs, napoleons, and profiteroles, and their magic comes from the ...
Many of these classic desserts rely on two kinds of dough to give them their shape and texture: choux and puff pastry. Though ...
Light and airy and addictive as any drug, they come in two flavors: a fragrant vanilla-pastry-cream-filled version dusted with powdered sugar, or a fiendish chocolate-cream-and-chocolate-ganache ...
1. Preheat the oven to 200°C/180°C fan. Line a baking tray with baking paper. 2. For the choux paste; Sift the flour onto a sheet of baking paper. Heat the water, milk, salt and butter in a pan ...
Choux pastry, the base of pastries such as profiteroles, eclairs and gougere, is essentially a paste that when baked, captures steam within it to puff up and produce a hollow case. It’s the ...
Ten years ago, I crisscrossed Paris, happily devouring cream puffs and eclairs, the “it” pastry at the time in the City of Light. Two years ago, also in Paris, I attended the international ...