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 ...

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 ...

Pate a choux is one of my favorite pastries to make. It's easy, very rewarding and super versatile. You can make a big batch and use half for appetizers by including a savory element and the other ...

We all love choux, these fluffy buns from France, filled with custard or whipped cream ! Here is the simpliest recipe ever to achieve this classic pastry ! In a pot, put the water to heat with 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 ...

When a filling is frozen in the Cream Puff is then becomes a Profiterole. The traditional ice cream flavor for this is chocolate. Cream Puff shells are a bit unusual to make as the dough, Pate a Choux ...

FIRST, a French friend brings a spectacular homemade dessert to dinner. It’s a Paris-Brest -- a large ring of choux paste sliced horizontally, filled with praline pastry cream and whipped cream and ...

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 ...

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 ...