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Pastry cream—made by heating milk, sugar, eggs, starch, and flavoring together—is a rich, thick, and creamy custard that's a versatile workhorse in the baker’s kitchen.| Serious Eats
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Gougères are cheesy puffs made from French choux pastry. The choux base is quick and easy to whip up, and the gougères bake up golden and crisp.| Serious Eats
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Choux pastry, or pâte à choux, makes everything from cream puffs, profiteroles, and éclairs to Parisian gnocchi, churros, and beignets. It's easy to make, as long as you understand the process.| Serious Eats
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The secret to the ultimate Yorkshire pudding is making the batter in advance. The result is Yorkshire pudding that rises tall, is tender and lightly chewy.| Serious Eats