Anneliese Deising, Plymouth, Michigan go to recipe Raspberries, chocolate and pecans come together in this ...

Puff pastry might be the most underrated secret weapon in your freezer. Those golden, buttery layers shatter at the first bite and practically melt on your tongue, yet working with them requires zero ...

Just thinking of plump cream puffs stuffed with sweet cream as light as air makes my mouth water. Mounds of dough rich with eggs and butter expand with air like little balloons as they bake in a hot ...

If you purchase an independently reviewed product or service through a link on our website, SheKnows may receive an affiliate commission. The first step is making the dough. It’s started off in a ...

The pastry that cream puffs, profiteroles and eclairs are made from is called pate a choux. It is made by cooking a dough first on the stove, then beating whole eggs into it. This mixture — which lies ...

Croquembouche, the French pastry popularized in the early 19th century, is suddenly back on the banquet table. Seeking to evoke “a meeting of wise characters coming from a fantasy world,” the ...

I was a mark for Place des Fêtes, I am fully willing to admit. The wine bar opened in March mere blocks from my apartment in Brooklyn’s Clinton Hill neighborhood, with squiggly faces etched on the ...

A popular Japanese dessert chain known for its light, flaky custard-filled cream puffs is making its North Carolina debut this month in Charlotte’s South End. Beard Papa’s, a cream puff chain with ...