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Gougères – French Cheese Puffs

Gougères are cheesy, light puffs made with pâte à choux, the “cream puff” batter. They are wonderful as hors d’oeuvres, appetizers or wine-tasting-palate-cleansers. They can be stuffed with a savory filling for a more substantial bite. LET’S GEEK OUT WITH A LITTLE BAKING SCIENCE: All baked goods rise because air in the batter or dough …

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Apple Bourbon Pot Pie (or alcohol-free version)

Apple Bourbon Pot Pie is a truly special treat. This is where comfort food meets dinner-party-worthy dessert. All the elements can be made ahead for easy entertaining (includes an alcohol-free option). What I love about this recipe is that it has all the great attributes of a good Apple Pie, but it looks fancy enough …

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Baking School – How to Make Classic Puff Pastry

Let’s learn how to make Classic Puff Pastry, the queen of all doughs. Though the process does take some time, if you can use a rolling pin, you can make this essential recipe. Classic Puff Pastry is a so-called “laminated” dough. What’s a laminated dough? Take a big block of solid butter (yum!) and wrap …

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Chocolate Eclairs

Chocolate Eclairs!! Crisp pastry shells filled with light and airy chocolate cream and topped with pure semi-sweet chocolate. A classic! Hey, let’s have another chocolate treat to celebrate the first official “Chocolate Month” at Baking Sense. This one is a beauty! Remember when I said that Pate a Choux and Pastry Cream are “essential recipes”? …

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Pate a Choux – An Essential Recipe

Pate a Choux is an essential pastry recipe that is the base for many desserts; cream puffs, eclairs, gougères, churros just to name a few.  Use this batter to make light as a feather cream puffs filled with Vanilla Rum Pastry Cream. In a professional pastry kitchen we don’t reinvent the wheel for every single …

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