What do all the best French desserts—we’re talking eclairs, fruit tarts and Napoleons—have in common? Pastry cream! Also known as crème pâtissière, this mix of sugar, milk, cornstarch and butter is a ...

Note: This is a three-part recipe. Feuilletine Yields 1 quart of dough, enough for six half-sheet pans of thin cookies Ingredients: 4-1/2 ounces butter at room temperature 4 ounces brown sugar 1 ...

Forget churros — xuixos from Girona reveal another side of Spanish pastry-making, one that is more refined and deeply ...

Lori with Celebrations by Lori stopped by the studio on Monday to share an Easter treat. Below is the full recipe for her Easter Napoleon Dessert. Slice puff pastry into 3 equal rectangles, brush with ...