In France, croissants are typically made using this type of flour. If you can't find it in the U.S., there are some easy ...

The same goes for Zingerman’s in Ann Arbor, Michigan, another famous bakery. “No matter where you live in the country, if you ...

Sandy Folsom, school director at the Wilton Sweet Studio, spoke with Food Republic to clarify exactly when it is necessary to ...

Ever struggled with pastry?. There is an old saying that goes “Cold hands make good pastry” and it is true that temperature ...

It’s amazing that a whole myriad of pastry varieties – from crumbly, melt in-the-mouth shortcrust to glassy, flaky puff, to ethereally light choux – are all created using butter, flour and ...

Similarly, pastry needs to be mixed quickly. This helps keep it cool but also minimises development of the flour's gluten content, otherwise the pastry may become too elastic, difficult to roll ...