Pastry 101

A classic Japanese sponge cake (Pâte Génoise) relies entirely on egg aeration for its rise. As a result, the sponge develops an …

If you have ever struggled with shrinking pastry or soggy bottoms, this slump-resistant pate sucree tart shell recipe is designed specifically to …

I have learned many variations of whipped cream over my pastry career. Now, I have a few go-to formulas depending on the …

There is nothing quite as satisfying as a beautifully golden, crisp pie crust. But if you’ve ever ended up with a soggy …

Aren’t these just the cutest little cookies? I’ve always loved making this Rice Flour Piping Cookie Recipe because it offers so much …

Pâte brisée is one of the foundational building blocks of French pastry. Crisp, buttery, and beautifully flaky, this classic short-crust dough is …

Sponge cake is an absolute staple of classic pastry making. It is light, airy, remarkably spongy, and made from incredibly simple ingredients. …

Pâte sucrée is the cornerstone of classical French pastry. Intensely buttery, crisp, and beautifully sweet, it serves as the perfect vessel for …

Almond cream is a fundamental building block of French pastry. It is incredibly simple to make. Despite its simplicity, it delivers an …

Pastry cream—or crème pâtissière—is the absolute foundation of French pastry. It is a classic component that I have made thousands of times …