While we wait for the GBBO Pastry Week 2024 episode to drop, let’s look back at some of the AMAZING recipes we’ve made in our ...

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 ...

Add to that the fact that most culinary schools silo savory and pastry, and the result is that many chefs have zero experience making desserts. For some chefs, though, the magic is in the crossover.

One major commonality between puff and choux pastry is that they're both tasty blank canvases, up to the challenge of forming a savory appetizer or a showstopping dessert. Frozen sheets of puff dough ...

Some are sweet, some are more savory, but they’re all undeniably ... The éclair is another pâte à choux-based pastry that’s also incredibly popular in the United States.

There’s a cliché in the restaurant industry that line cooks are afraid of pastry. They’ll complain it’s too precise, requires too much measurement. Add to that the fact that most culinary schools silo ...

It was a delight to read Brenda Cronin’s “Brevity: Or, the Soul of Wit” (op-ed, Oct. 12). As a writing coach for more years than I care to count, I have been drumming into rookie brains the ...