Cookies:** - 20g unsalted butter - 30g sugar - 30g flour **Choux Pastry Dough:** - 30g unsalted butter - 45g water - 45g milk - Pinch of salt - 40g flour - About 65-75g of egg **Pastry Cream:** - 200g ...

With a delicate pistachio craquelin crunch and a cloud-like filling, these pistachio and rose cream puffs are easier to make than they look!

This article may contain affiliate links that Yahoo and/or the publisher may receive a commission from if you buy a product or service through those links. In this recipe, you’ll make a light and airy ...

Fill them with pastry cream and top with chocolate glaze for eclairs, or stuff them full of chicken salad or a mousse for profiteroles. Adding grated cheese to the dough will give you classic gougeres ...

• Bake cream puffs about an inch apart on ungreased baking sheets lined with a silicone liner such as Silpat (preferably) or parchment paper. If using parchment, secure it with dabs of dough to keep ...

My mother always served these puff potatoes in her small restaurants. They are made with a combination of cream puff dough (the same as for profiteroles) and mashed potatoes. In fancy restaurants, ...

After combining the ideas of cornbread and tres leches cake to create a stunning hybrid dessert, Paola Velez is back with another stellar mash-up in this week's episode of Pastries with Paola. This ...