I remember when I first moved to London, filo pastry was everywhere. At the time, I wasn’t a huge fan – it felt like a bit of ...

After mixing the dough, piping it, and placing the cream puffs in the oven, avoid this mistake involving the oven during the ...

A tarte à la bouillie (or Cajun custard pie) is made with a cookie dough-like crust and a silky, creamy but delicate vanilla custard filling.

For example, a classic custard pie will still be jiggly and just barely set — essentially a step beyond liquidy — when it's done baking. pie crust filled with parchment paper and weights for ...

Erman’s chocolate hazelnut babka loaf ($18) is a shiny, golden brown wonder, veined with thick chocolate-hazelnut swirls and ...

Let the sweet potato crème brûlée cool. If you try digging into this dish as soon as it comes out of the oven, you will not only scorch your tongue, but you won’t get to experience the satisfying ...

Now spoon some of the cold custard into the centre of each one, leaving a 2.5cm border all round. Bring up the edges of the pastry to form into tarts, pinching and sealing the folds. Brush the pastry ...

Mix all the crust ingredients together and press into the prepared dish. Firmly compact with the back of a spoon. Place in the fridge to set while you prepare the custard filling. Mix 100 ml of the ...

Erman’s chocolate hazelnut babka loaf ($18) is a shiny, golden brown wonder, veined with thick chocolate-hazelnut swirls and ...

Return to oven, and bake at 325°F until inside of Pastry is dry, 8 to 10 minutes. Remove from oven, and let cool for 10 minutes. Prepare the Custard While Pastry is baking, stir together heavy ...