Atlanta chef Virginia Willis makes her beignets the French way, using the light pastry dough known as pate a choux, which is easy to put together and puffs up when fried. These make an extra-special ...

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 classic comfort foods to regional standouts and desserts, we’ll be sharing a new recipe with you each week. Find other dishes of the week here. This week, we’re sharing a New Orleans favorite to ...

"Pate a choux sounds like a ballet step," my friend exclaimed when I told her I was writing about it. The French name, pate a choux, has never become part of America's mainstream culinary jargon. But ...

Classic French pastries, from croissants to Kouign Amann, are famous for their rich, buttery goodness, but infamous for intimidating most home cooks, who shy away from baking them at home. But there ...

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.” Pate a choux (pot-ah ...

Gougeres (French cheese puffs) are made from pate a choux, a simple pastry dough used for making such treats as beignets and profiteroles. In the case of gougere, though, they go savory. The dough is ...