Note: Adapted from Ludo Lefebvre. To make raspberry puree, combine 1 cup fresh raspberries with 2 tablespoons sugar in a small saucepan and cook just until the juices render. Mash the berries but do ...

Cook’s notes:At Baker & Spice, we use challah and country white bread for this recipe. Our preference is challah, because it lends a rich consistency to the recipe due to its high egg content. If ...

Craving a pillowy pastry, but short on time? These New Orleans-style Raspberry and Chocolate Beignets use a simple can o ...

Instead of filling these cream puffs-a simplified version of the éclairs she's making at the restaurant for Valentine's Day-with classic diplomat cream (custard mixed with whipped cream), Jen Yee of ...

What do éclairs, cream puffs, and Boston cream pie all have in common? They're all filled with sweet, thickened pastry cream, which is made with a mixture of egg yolks, sugar, and flour or cornstarch.