dough
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How to Make Pâte à Choux (the Stuff Éclairs Are Made of)
Choux paste is a pillar of the pastry world. It’s not made out of anything special, but this humble dough is the foundation of many sensational desserts. While you’ve surely seen it adorning bakery pastry cases, and maybe even eaten it before, it’s a dough that you should really be on a first name basis…
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How to Line a Tart Shell Without Poking Holes in It
Tarts are the rich, European great-aunt of the American dessert pie. Dainty, refined, understated, and a little pretentious, usually boasting ingredients so rich that a tiny sliver is all you need. You can bet that the scalloped crust of such a tart is super tender and crumbly, too. Besides flavour and texture, part of the…
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The Different Kinds of Yeast and How to Use Them
One of the most common baking questions I get is what to do when a recipe calls for instant yeast, but all you have is active dry. Just how different are they, and does it even matter which kind you use?
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Make ‘Pie Fries’ Out Of Leftover Dough
Perfectly made pie dough is too precious to waste, and scraps left over from decorating should be treated with respect. Rather than tossing them, or letting them languish in the freezer in anticipation of a “future project” that will never arrive, you should bake them into crispy pie fries right away.