Homemade Choux Pastry for Cream Puffs and Éclairs
Homemade choux pastry with water, milk, butter, flour, and eggs: light and hollow inside. The base for cream puffs, éclairs, profiteroles, and savory gougères.
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Basics & Sauces
Classic Italian Sponge Cake, Tall and Fluffy
Classic Italian sponge cake (pan di Spagna) with eggs, sugar, and flour, no baking powder: tall, fluffy, and perfect to fill. The base for layer cakes and trifles.
Homemade Savoury Shortcrust Pastry for Quiches and Tarts
Homemade savoury shortcrust pastry (pâte brisée) with flour, butter, and water: crumbly and neutral, egg-free. The perfect base for quiches and savory tarts.
Homemade Puff Pastry, Flaky and Many-Layered
Homemade puff pastry with flour, butter, and water: flaky, light, and many-layered. The base for vol-au-vents, mille-feuille, and savory tarts.