Brewing & Baking

Remember: Caramel is HOT. Very hot. Not the good kind of hot either. (Think Sebastian Stan: man's got more leg and thigh than a bucket o

Pâte à choux is a twice cooked dough/batter that is used to make the crisp, hollow shells of cream puffs, eclairs, and churros (which are mo

Pastry cream has a custard base, similar to that of a crème anglaise or ice cream, with an addition of cornstarch or flour, in order to...