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, ...

The Gazette offers audio versions of articles using Instaread. Some words may be mispronounced. It’s February and so many changes are being made already. Yet, I’m staying true to my plan to try new ...

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 ...

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 ...

Ticking a couple of boxes on Studio 512: learning some French, making a dough that can be used for lots of goodies … and, of course, then eating them! Jennifer Bartos of Make It Sweet stopped by to ...

Sounds fancy, but once you learn to make pate a choux — with butter, sugar, salt, flour and eggs — you can make a ton of savory and sweet delicacies, including gougeres, profiteroles, cream puffs and ...

Parisian patisserie Popelini is a shrine to pâte à choux — the French pastry staple that is the base to profiteroles, cream puffs, and cheese-filled gougères. At Popelini, named for the supposed ...

Puff pastry; rolling, cutting and making shapes from puff pastry; using pate a choux. Puff pastry; rolling, cutting and making shapes from puff pastry; using pate a choux; Paris-Brest cake.