Profiteroles (cream puffs) are buttery little balls of choux pastry (pâte à choux) baked until light, tender, and puffed up to form a hollow center.| Of Batter and Dough
Making a pie that calls for the bottom crust to be fully baked or partially baked before filling? Here's how to: Roll out the pastry Fit the pastry into a| Of Batter and Dough
The classic Napoleon Dessert (mille-feuille) includes flaky puff pastry layered with creamy vanilla pastry cream. It's one of those classic French| Of Batter and Dough
Eclairs are buttery logs of choux pastry (pâte à choux) baked until light, tender, and puffed up to form a hollow center that's perfect for filling with| Of Batter and Dough
This is my absolute FAVORITE, tried and true recipe for silky smooth, incredibly rich and creamy Pastry Cream. This pastry cream is simple to make,| Of Batter and Dough
This has been my go-to homemade pie crust recipe for over 25 years. I've used it to make hundreds of pies of every variety and it hasn't failed me yet.| Of Batter and Dough
This delicious cherry pie with a buttery crumb topping uses those plump, juicy, sweet cherries that are available in grocery stores and farmer's| Of Batter and Dough
If I had to choose only one dessert to eat for the rest of my life, it might be this. I’m not even joking here people. Juicy peaches cooked in brown| Of Batter and Dough
This delicious homemade strawberry rhubarb jam recipe does not include any added pectin but DOES include a couple of secret ingredients that| Of Batter and Dough
This triple berry plum pie has a perfectly balanced sweet-tart filling made with raspberries, blackberries, blueberries and plums baked inside a flaky,| Of Batter and Dough