Pots de creme are my go-to dessert. I call them the little black dress of sweets: Not only are they timelessly appealing (who can say no to a terrine of silky rich chocolate?), but they can be kept ...

Pate a Choux for Eclair Shells: 1/2 cup water 1/2 cup whole milk 4 ounces (1 stick) unsalted butter 1 tablespoon granulated sugar 1 cup plus 2 tablespoons all-purpose flour 3 whole large eggs 1 large ...

The Boulangerie Pompette unveils its 2026 King Cakes at its two Paris locations in the 4th and 19th arrondissements. The ...

Set a rack in the middle of the oven, and preheat to 375 degrees. Lightly coat two 9-inch cake pans with nonstick vegetable spray. Line the bottom of each pan with a circle of baking parchment. Sift ...