Do you know how choux pastry works? Or how it turns into delicious profiteroles? Find out with this guide to the science behind choux pastry, aka pâte à choux.

After all of that, all that's left to do is bake ... which is often used for pies and tarts — and one of the many different types of pastry dough. But, notably, it's easier to work with ...

However it is important not to let the machine overwork the pastry - take it out as soon as it forms a lump. Once the dough is formed, chilling it for 30 minutes or so helps relax the gluten and ...

Making traditional puff pastry takes time and ... Once cooled, unwrap the dough and score a large cross in the middle using a sharp knife. Lift all four corners from the middle of the cross ...

He won’t reveal the type of flour he uses ... people’s recipes that call for a blend of all-purpose flour and pastry flour to make a water dough; a separate oil dough is often made with ...

It took six months for Tomas Saldaña to master the craft of making radish pastries for Paradise Dynasty. He had never eaten them in his native Mexico. Now he's obsessed.