pastry Tag

Bring Paris to your kitchen with classic choux pastry, the basis of bite-sized profiteroles and elegant eclairs. Join cookbook author Charmian Christie, aka The Messy Baker, as you learn to master this French classic. You’ll learn how to pipe two traditional shapes — profiteroles and...

Is pastry your nemesis? This easy, no-fail recipe will help you make peace with pastry. Once you learn to knead, rest, and roll perfect pastry dough, you’ll be baking up a storm. In this interactive class you’ll learn to make small but mighty-rich Pecan Tarts,...

Sweet or savoury, this classic French pastry never fails to impress. We’ll start with cheesy Lemon Gougeres studded with herbs. On the sweet side, you’ll learn to make classic Profiteroles filled with rich vanilla pastry cream and topped with a decadent chocolate glaze. You’ll feel...

Sweet or savoury, this classic French pastry never fails to impress. We’ll start with cheesy Lemon Gougeres studded with herbs. On the sweet side, you’ll learn to make classic Profiteroles filled with rich vanilla pastry cream and topped with a decadent chocolate glaze. You’ll feel...

Sweet or savoury, this classic French pastry never fails to impress. We’ll start with cheesy Lemon Gougeres studded with herbs. On the sweet side, you’ll learn to make classic Profiteroles filled with rich vanilla pastry cream and topped with a decadent chocolate glaze. You’ll feel...

I often have a box of phyllo in the fridge - “just in case” I “need” to make appetizers. When I do,  I fold them into triangles, roll them into logs, and even stuff them into muffin tins for little “bundles”. When I’m too lazy to...

Ignore the standard dictionary. It will tell you a clanger is a blunder, a mistake, and a conspicuous one at that. This pastry is anything but a dud. It’s a riff on an old-fashioned Bedfordshire Clanger, a long hand pie stuffed with spiced meat on...

Being born at the height of The Depression, my mother never wasted food. When there wasn't enough leftover pastry dough to top a chicken pot pie, she made a roly-poly.  She made them so often and with such authority, I assumed the roly-poly was the natural...

This is my French rolling pin. It doesn't have easy-grip handles. It doesn't have ball bearings. It isn't made from cold, heavy marble. It's just a smooth, tapered piece of hardwood. For years I wondered why anyone would choose this style over the comfy-handled version with ball bearings I grew up with. Then last December, watching pastry chef Anna Olson use one to roll a perfect circle of dough, I saw the Rolling Pin Light. Its tapered form allows you to guide the dough in any direction you want. My other pin bullied the pastry, shoved it about, barked orders at it. The resulting tussle left all parties looking somewhat dishevelled and my ego fully bruised.

We have a tradition in our house. One of us usually kicks off the new year with a kitchen disaster. Last year, I discovered dried beans can, in fact, go stale. This year? I botched the pastry. Crostata no less. What else? I learned the hard...