1. Preheat the oven to 425° and position racks in the upper and middle thirds. Lightly butter 2 large baking sheets. In a large saucepan, combine the butter, water and salt and bring to a boil. Remove ...

While testing recipes from her splendid new book, “Around My French Table,” I noticed that she claims her recipe for gougeres can be frozen before baking. You pipe out the cream puff dough in advance, ...

Today we tackle pate a choux — Gesundheit! — the primordial goo of sweet eclairs, beignets and profiteroles, not to mention the savory gougeres we Anglophones call “cheese puffs.” Why you need to ...

“From the SCCC Kitchen” offers Daily Gazette readers tastes from Schenectady County Community College’s nationally accredited American Culinary Federation culinary arts program. Today, adjunct ...

Add Yahoo as a preferred source to see more of our stories on Google. Pastry chef Gesine Bullock-Prado joins TODAY’s Jenna Bush Hager and guest co-host Hoda Kotb to share two recipes: cheddar cheese ...

France is celebrated for its refined cuisine. Milwaukeean Odile Bengana grew up on a farm in the French region of Burgundy and for her, the heart of France can be found in the castles, vineyards, and ...

Even on a menu, Gougères are irresistible. When I spotted the little French cheese puffs among the appetizers at Dallas' Bullion, Bruno Davaillon's gilded tribute to classical French cooking, I had to ...