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Making pastry

  • How-To

    How to Wrap a Whole Chicken in Pastry

    Known as “poulet au pain” in France, chicken wrapped in pastry is the ultimate comfort food. Here’s how to do it.

  • How-To

    Taking Control of Gluten

    Learn how to increase or limit this sticky protein for breads and pastries with the best texture

  • Article

    Prevent soggy tart shells

    It isn’t always possible to fill fruit tarts just before serving, and I used to get frustrated at how soggy the tart shell would get. I discovered that a thin…

  • How-To

    A Shortcut to Flaky Puff Pastry

    Classic puff pastry takes half a day to make, but this shortcut version, called rough puff pastry, is ready to use in an hour or less

  • How-To

    Impressive Eclairs Step by Step

    You don't have to be a professional baker to brighten someone's day with these creamy, chocolaty treats. With detailed instructions from Carolyn Weil, you can easily make éclairs at home…

  • Recipe

    Éclair Pastry Shells

  • Article


    Learn the ins and outs of gluten, a key element in the structural framework of baked goods.

  • How-To

    Mixing Matters

    When to cream, cut in, whisk, fold, or stir

  • Article

    Why does marble keep pastry cool?

    Q: I've always heard that marble is the best surface for rolling out pastry dough because it's cooler than other surfaces. But is it true? If marble is at room temperature,…

  • How-To

    Put Color and Shine on Pastry Crust with an Egg Wash

    What is an egg wash, how to apply it to pastry, and why it's sometimes combined with milk or water.

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