We’re making Cream Puffs today, but first we’re taking a hard left on “How To Make Pâte à Choux Lane.” Buckle up. It’s going to be a delicious ride.
My love for pastry cream has been well documented, but I still haven’t introduced you to another one of my pastry loves: pâte à choux.
For those who haven’t been properly introduced, pâte à choux is a pastry dough that when baked, makes a crispy shell with a hollow yet custard-like interior. It’s the dough used to make eclairs, croquembouche and, today, cream puffs.
Apple Cider Caramels combine your favorite fall drink with your favorite candy any other time of the year.
I’m obsessed with these Apple Cider Caramels. They are sooo good, like forget about the diet you wanted to be on before the holidays good. This past week, I have been a lovable grandmother, pushing wrapped candy on everyone I come across. Yes, I was initially met with concerned looks—I’m so glad you asked. However, I was happy to give up my perceived sanity for the sake of sharing these delightful caramels.
It’s my birthday, and I’ll eat Chocolate Mousse if I want to.
My birthday was this past Monday, and while I love me some birthday cake, I really just wanted a giant bowl of Chocolate Mousse. So that’s exactly what I made. Happy birthday to me!
There are days I want to make a croquembouche, and then there are days I want to make Pumpkin Stuffed Biscuits. Today it’s the latter.
Happy October!! It’s a great month for two reasons. 1) My birthday is just around the corner, and 2) We can indulge our pumpkin cravings without shame! And indulge I did with these Pumpkin Stuffed Biscuits.
You can’t say no to a Fruit Tart.
Last week we talked about the art of making pastry cream, and now we’re going to put that art to good use. To be honest, you can just fill up a wine glass with pastry cream, top it with sliced strawberries, and call it a (delicious) day. But when you’re feeling your inner pastry nerd, my favorite thing to do with pastry cream is to make a Fruit Tart.
I feel most connect to the dessert gods when I’m standing over the stove making Pastry Cream.
Pastry cream is one of my favorite things to make. It was one of the first things I learned to make in pastry school, and it was the first thing that made me want to shout, “I am a pastry goddess!” after making it. I obviously think too highly of myself, but the first time you stir up a batch of irresistibly smooth and vanilla speckled pastry cream you’ll fancy yourself immortal as well.
Caramel sauce a.k.a. one of the purest joys the pastry world has ever given us.
Today, we’re tackling caramel sauce. Velvety, smooth caramel sauce. Like whipped cream, it’s a few simple ingredients, a small turn of technique, and then sheer pastry bliss.
I get this question all the time: What’s the difference between baking powder vs. baking soda? It’s time to answer it once and for all.
As the resident baker among my friends and family, I get a lot of questions. Questions I am happy to answer, because my only other area of expertise is quoting full episodes of Friends. One question I get a lot is: What’s the difference between baking powder vs. baking soda?
It’s a fair question. Some recipes call for one, some for the other, or a combination of both. Although they look almost identical, there is a big difference. So get ready. I’m about to go full pastry nerd on you.
I’m a big ole tease.
About a month ago, I posted this picture of my homemade toffee but didn’t have time to include the recipe. I know, it’s the cardinal sin of food blogging. In my defense, I was about to go out of town…blah, blah, blah…excuses, excuses. Today I correct my wrongs by sharing my simple and versatile toffee recipe.
This is really the first of a three part post, which will culminate in a delicious white cake with raspberry filling—swoon— but today, we’re talking buttercream.
Pastry Nerd Alert! There are six kinds of buttercreams in the pastry world. If you really want to nerd out, Nila at TheToughCookie.com has an excellent series, “Battle of the Buttercreams,” where she examines each buttercream for everything from sugar content to color. Today, however, I’m only delving into the Italian variety. Continue reading