Meanwhile, choux pastry creates a round and hollow baked good with giant air pockets and a sturdy shell. And while both types are airy and delicious, they are different in so many ways.

The sfogliatella frolla uses shortcrust dough, which is often used for pies and tarts — and one of the many different types of pastry dough. But, notably, it's easier to work with, so making ...

Today, December 9, is National Pastry Day, and a Monday feels like the perfect day for a sweet pick-me-up. I, personally, ...

There is an old cooks' saying that people with cold hands are good at making pastry. Shortcrust, puff pastry and their relatives need to be kept cool for best results. This means chilling the ...