Make Ahead. These can be made ahead and refrigerated for later use. I recommend storing them no more than 2-3 days before serving. Reheat them in the oven at 350°F for about 5 minutes. The glaze ...

This is seriously the BEST classic chocolate eclair recipe that will take you through how to make eclairs at home step by step. It's a foolproof recipe designed for home bakers in their kitchen ...

This fudge-topped chocolate cruller recipe adds cocoa powder to the choux dough for maximum chocolate flavor. Finished with pink pops of freeze-dried raspberries, these fried doughnuts are sweet, tart ...

For this recipe you will need a 28cm/11in fluted, loose-bottomed tart tin. First make the pastry. Measure the flour, butter and icing sugar into a food processor. Pulse until the mixture resembles ...

Autumnal flavours shine through in this French pastry made with homemade rough puff. It’s easier than you might think. Equipment and preparation: you will need a piping bag. For the rough puff ...

The sweet-tart lemon glaze dresses the loaf up and intensifies ... In this no-bake summer pie from pastry chef Paola Velez, Ritz crackers make a salty, crumbly base for the puckery filling of ...

Renowned pastry chef Jackie Ang Po takes on the viral Pistachio Crunch Cake and turns it into a donut, even making the phyllo pastry Kataifi from scratch. Recipe inside.

We decorated the cake in stages. Amorette's pastry artists are able to create cakes with such vivid colors because they glaze them several times — we glazed our cake a total of three times.

Why does an air-fried chocolate glazed doughnut taste completely like ... the Institute of Culinary Education to earn her diploma in Pastry and Baking Arts. Allie worked professionally as a ...