From classic desserts to innovative savory snacks, choux pastry serves as a versatile base for a variety of delicious creations. Whether you're craving the sweet indulgence of traditional clairs with ...

Pâte à choux is a versatile dough that can be sweet or savory. Here's how to make it correctly. Allie has been Lifehacker’s Food Writer since 2021. She earned her bachelor’s degree at Ithaca College ...

Though it may seem intimidating, making cream puffs, éclairs, or an impressive croquembouche is possible at home. But it's important to get the building blocks of these desserts down first. Each of ...

Note: Inspired by a recipe by Rose Levy Beranbaum in “The Pie and Pastry Bible.” For savory pâte à choux, omit the vanilla bean. 1. Heat the oven to 400 degrees, and place a rack in the center of the ...

In French a small appetizer is sometimes called a petite bouchée, which means "little mouthful." These are made of a pastry filled with a savory mixture of ingredients. One of my favorite little ...

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, ...

Served with a simple dusting of powdered sugar, Jacques Pépin's miniature fritters are kind of like the doughnut hole version of French crullers. Jacques Pépin's tiny fritters are made from a ...

Choux au Craquelin and Gnocchi à la Parisienne with Arugula, Tomatoes, and Olives. Test cook Dan Souza bakes host Bridget Lancaster classic Choux au Craquelin. Gadget critic Lisa McManus reviews ...

Dianne de Guzman is the regional editor for Eater’s Northern California/Pacific Northwest sites, writing about restaurant and bar trends, upcoming openings, and pop-ups for the San Francisco Bay Area, ...

When you crave an accompaniment to a bowl of soup or a simple salad, look no further than savory pastry puffs. No longer reserved for white-gloved tea parties, these puffs have an air of ...