Allie has been Lifehacker’s Food Writer since 2021. She earned her bachelor’s degree at Ithaca College in drama and studied at the Institute of Culinary Education to earn her diploma in Pastry and ...

Hand beating with a whip or portable mixer produces the lightest and puffiest pastry. A food processor is not recommended. Exactly 1 cup eggs- about 5 large eggs (blend them together thoroughly with a ...

This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking ...

This classic recipe for cream puffs is made with choux pastry and bakes up into airy, tender puffs. Slideshow: Breakfast Pastries Preheat the oven to 400°. Line 2 large baking sheets with parchment ...

If you've ever bitten into a crispy, flaky croissant and then later enjoyed a cream-filled éclair, you might assume they're made from the same kind of flakey dough. After all, both have layers, both ...

These little puffs of goodness are wonderful. When they come out of the oven, they look similar to a popover, but they have ...

With winter holidays and the new year quickly rolling in, I think it’s safe to say, it’s officially party time. Whether you’re hosting or contributing snacks, these occasions require a strong rotation ...

Today we tackle pate a choux — Gesundheit! — the primordial goo of sweet eclairs, beignets and profiteroles, not to mention the savory gougeres we Anglophones call “cheese puffs.” Why you need to ...

Pate a choux is the stuff of magic in the kitchen. Pipe a soft, sticky dough onto a baking sheet and slide it into a hot oven. In mere minutes the dough puffs up -- practically exploding to double, ...

The Lower Haight’s tolerance for cute is considerably higher than in years past. Case in point: The space on Fillmore that once housed the art gallery called Fecal Face is now Choux, a cream-puff shop ...