Though it may seem intimidating, making cream puffs, éclairs, or an impressive croquembouche is possible at home. But it's important to get the building blocks of these desserts down first. Each of ...

Whether you realize it or not, choux pastry (or pâte à choux) is the foundation for so many delicious desserts like eclairs and cream puffs. Yes, it is a major part of the French pastry arts—which ...

If you've ever bitten into a crispy, flaky croissant and then later enjoyed a cream-filled éclair, you might assume they're made from the same kind of flakey dough. After all, both have layers, both ...

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 ...

Little golden puffs of choux pastry are one of the kitchen's acts of magic. It's easier than you think with this step-by-step guide from our everyday baker, Anneka Manning, who this week shows you how ...

Allie has been Lifehacker’s Food Writer since 2021. She earned her bachelor’s degree at Ithaca College in drama and studied at the Institute of Culinary Education to earn her diploma in Pastry and ...

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 ...

Learn how to make light, airy choux pastry with simple techniques for consistently great results. This classic recipe is ...

Choux pastry (named after the French for cabbage because of the way it expands in the oven) is an unusual but versatile pastry. The ingredients are similar to those used in other, more common pastries ...

Pâte à choux, or choux pastry (so named because when baked in rounds, it resembles small cabbages, “choux” in French), is something I make when I need a nice dessert but don’t have much time. The ...

Choux pastry has a reputation for being difficult to master, but in fact it’s no bother once you know the technique. A pre-heated hot oven is essential to raise and set the choux and if you take it ...