1 vanilla bean, split lengthwise, seeds scraped out and reserved 1. Combine the egg yolks and one-third of the sugar in a bowl and whisk to a light ribbon consistency, about 3 to 4 minutes. Add the ...

Choux pastry (named after the French for cabbage because of the way it expands in the oven) is an unusual but versatile pastry. The ingredients are similar to those used in other, more common pastries ...

Essentially oversized profiteroles or cream puffs with a peach twist. The choux pastry is light and crisp, filled with softly whipped vanilla cream and fresh slices for a fresh, juicy contrast.

Line a large flat baking tray with parchment. Preheat your oven to 220 ºC/gas mark 7. Add the butter, sugar and water into a saucepan and gently heat until all the ingredients are melted together.

Get ready to leap to new heights with this fun take on a classic French pastry! A traditional religieuse — so named because it resembles a plump "nun" in a habit — is made of two iced choux buns ...

The french theme continues and for this simple dessert James is going to demo a baking classic, choux pastry. James will be filling his choux buns with whipped double cream and nutella and topping ...

From choux pastry to char siu buns, up your baking game with these recipes from the chef behind Kolkata’s popular Asian bakery Chef Sachiko Seth (in picture) and his friend Manisha opened Boma Asian ...

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 ...