Paul Hollywood shows you how to turn delicate French pastry into a bold, savoury bite. These choux buns bake up golden, airy ...

FIRST, a French friend brings a spectacular homemade dessert to dinner. It’s a Paris-Brest -- a large ring of choux paste sliced horizontally, filled with praline pastry cream and whipped cream and ...

This classic recipe for choux pastry bakes up into airy, tender puffs, and can be used for anything from sweet cream puffs to cheesy gougères. This is collaborative content from Food & Wine's team of ...

The Gazette offers audio versions of articles using Instaread. Some words may be mispronounced. It’s February and so many changes are being made already. Yet, I’m staying true to my plan to try new ...

We all love choux, these fluffy buns from France, filled with custard or whipped cream ! Here is the simpliest recipe ever to achieve this classic pastry ! In a pot, put the water to heat with the ...

Pate a choux is one of my favorite pastries to make. It's easy, very rewarding and super versatile. You can make a big batch and use half for appetizers by including a savory element and the other ...

Note: Inspired by a recipe by Rose Levy Beranbaum in “The Pie and Pastry Bible.” For savory pâte à choux, omit the vanilla bean. 1. Heat the oven to 400 degrees, and place a rack in the center of the ...

Gombo Choux is a recipe from the 1901 edition of the Picayune Creole Cook Book. (Judy Walker / NOLA.com) Cabbage Gumbo, aka Gombo Choux, deserves to be revived. My family and I could not believe the ...

Using a large pot on the stove top cook bacon until crispy. Add onion and Sautee until tender, roughly three minutes. Add garlic and sautee for one more minute. Add all remaining ingredients and cook ...

Getting your Trinity Audio player ready... By Christopher Kimball, Christopher Kimball’s Milk Street The star of maque choux, one of the classic dishes of Louisiana’s Cajun country, is fresh summer ...

1. Lay 1 ear of corn on a cutting board and with a small knife, cut off a row of kernels, moving the knife from the thick to the thin end. Turn the corn flat side down and cut off another row.