Paul Hollywood shows you how to turn delicate French pastry into a bold, savoury bite. These choux buns bake up golden, airy ...

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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, ...

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 ...

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

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 ...

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 ...

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 ...

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 ...