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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, ...

Pâte à choux is a versatile dough that can be sweet or savory. Here's how to make it correctly. Allie has been Lifehacker’s Food Writer since 2021. She earned her bachelor’s degree at Ithaca College ...

Joanne Chang's recipe for chocolate-coated éclairs hews fairly close to the traditional French dessert, with puffy pâte à choux, custardy crème pâtissière, and a bittersweet chocolate glaze. Whipped ...

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 ...

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 ...

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 ...

HOUSTON, Texas (KTRK) -- This is a dessert you've got to taste to believe! Learn how to make pate a choux and profiteroles from Toulouse Cafe & Bar chef Emmanuel Hodencq. Whisk together butter, milk, ...

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 ...