Pastry chef Arnaud Delmontel rolls out dough for croissants and pains au chocolat that later emerge golden and fragrant from ...

Making traditional puff pastry takes time and physical ... Place softened 210g/7½fl oz butter in the centre of the dough, then fold the corners of the cross back to the centre, covering the ...

Try to work the dough as quickly as possible- the more it is kneaded the more it will become elastic and shrink while baking. I sometimes like to roll straight away the pastry and let it rest then ...

Place softened 210g/7½fl oz butter in the centre of the dough, then fold the corners of ... begin by rolling the pastry out away from you on a well-floured surface to a rectangle roughly 3 ...

If your pie crust keeps turning out mushy, it's time to change your technique. Here's an expert baker's advice on how to ...

Puff pastry is a delicate dough that can get spoiled when you're working it, so that the rise isn't good. Here are a couple ...

If you have a pastry blender, push and churn the butter and flour until you are happy with your dough. Most baking experts recommend using a rocking motion as you push and churn, maximizing the full ...

If you're a frequent baker, you might have dedicated pastry sheers on hand. But for everyone else, a fork or two is enough to ...

It's Kirk's go-to for baking pastry because it's made of conductive metal and can quickly cook the dough without causing the ...

Choux pastry is traditionally made by cooking a mixture of water or milk, butter, and flour on the stovetop until it forms a dough. Eggs are then beaten into the dough to give it structure and ...