Pastry chef Paola Velez's variation on a traditional croquembouche features homemade cinnamon doughnuts instead of cream puffs. The first step is to fry up a batch of the doughnut holes. They're then ...

We love to make a croquembouche (a very classy cone-shaped display) out of our cake truffles at Milk Bar. It is so easy to assemble and it always ups the ante of any dessert spread. Our version is ...

We are celebrating the season with two special holiday episodes of Pastries with Paola before season two launches in the spring. First up is Paola's holiday showstopper, the Old Fashioned Doughnut ...

Twenty-five years ago, or so, I found the magic. I was paging through a cookbook, the seminal “La Methode,” Jacques Pepin’s sequel to his even more seminal “La Technique.” As I was grazing through the ...

Croquembouche, the French pastry popularized in the early 19th century, is suddenly back on the banquet table. Seeking to evoke “a meeting of wise characters coming from a fantasy world,” the ...

Unlike other recipes I have seen, Pepin uses two caramel glazes on his croquembouche. One adds a layer of sweetness to each puff (this is the step that is ignored by other cooks) and the other is used ...