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 ...

And not only that, but the resulting baked good is as light and golden and inviting, an unobtrusive foundation for whatever filling you choose. It’s simply miraculous. The dough is called pâte à choux ...

It’s February and so many changes are being made already. Yet, I’m staying true to my plan to try new things. This month’s article features my first attempt at pate a choux, also known as cream puffs.

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, ...

Inspired by a recipe by Rose Levy Beranbaum in “The Pie and Pastry Bible.” For savory pate a choux, omit the vanilla bean. 6 T. (¾ stick) butter, cut into ½-inch pieces and at room temperature Steps: ...

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, ...

Macarons have had their moment as the food trend du jour, but cream puffs and éclairs, from another family of French pastries, seem ready for a turn in the spotlight. These airy, not-as-sweet pastries ...

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 ...

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 ...

This recipe is a no-fuss take on the éclair, a beloved French pastry made with a base of pâte à choux, or choux pastry. Once baked and cooled, the airy shells of the pastry are filled with cream and ...