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 ...

Hand beating with a whip or portable mixer produces the lightest and puffiest pastry. A food processor is not recommended. Exactly 1 cup eggs- about 5 large eggs (blend them together thoroughly with a ...

Add Yahoo as a preferred source to see more of our stories on Google. Meet raspberry choux puffs. The light-as-air puff pastries are just as quintessentially Parisian as the Eiffel tower. Save Gabriel ...

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, ...

In French a small appetizer is sometimes called a petite bouchée, which means "little mouthful." These are made of a pastry filled with a savory mixture of ingredients. One of my favorite little ...

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 ...

Today we tackle pate a choux — Gesundheit! — the primordial goo of sweet eclairs, beignets and profiteroles, not to mention the savory gougeres we Anglophones call “cheese puffs.” Why you need to ...

With a delicate pistachio craquelin crunch and a cloud-like filling, these pistachio and rose cream puffs are easier to make than they look!

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 ...