pastries
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Don’t Roll Out Your Pie Crusts and Do This Instead
Rolling out a flaky pie crust is a pain in the arse. It’s temperature sensitive, needs beauty rest in the fridge, and even under the best conditions, it might crack under pressure. Well, good news: You never need roll out another pie crust. You can stop the precarious transfer of dough from counter to pie…
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Make These Mummy Pigs in a Blankets for Halloween
Football season is well underway, and it just so happens to coincide with Halloween, so some adorably morbid, shareable snacks are in order. Save your ordinary pigs in blankets for later and make some Halloween mummy piglets instead — complete with slime.
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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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The Fail-Proof Way to Lattice Your Pie Crust
After a holiday meal so gigantic that only stretchy pants will do, there remains one dish that everyone looks forward to: pie. There’s pumpkin pie and pecan pie but, oh, that fruit pie. Apple, Cherry, Blueberry, Cran-apple?! Nothing is more impressive than a sugar-studded, perfectly woven lattice crust, but you balk every time because, well…you’ve…