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A Paste that Puffs

Here’s another baking miracle that performs its magic due to air alone—choux paste or pâte à choux.  It translates literally as “the pastry for making little cabbages.” Cream puffs are, hands down, the most well-known choux paste descendant.  You make the dough by beating flour into boiling water and butter to make a paste—called a [...]

Granny’s Passover Sponge Cake

Greg Patent the baking wizard

Substituting fine cake matzoh meal, potato and tapioca starch for cake flour will make an airy, light Passover sponge cake. Turning on the oven after the cake is placed in it insures it will rise evenly.

Cookbooks by Greg Patent

New Frontiers in Western Cooking

New Cooking from the Old West

Patently Easy Food Processor Cooking

Food Processor Cooking

The Egg Conundrum and Chocolate Mousse Torte

Greg Patent the baking wizard egg conundrum

Sizes of egg yolks and egg whites can vary widely. Too large a difference may cause recipes to fail. For best results weigh whites and yolks and multiply by the number called for in the recipe.

Bakewell Slice from Australia

Greg Patent The Baking Wizard Bakewell Slie Serving

Greg Patent shows you how to bake a classic Australian almond and jam pastry, Bakewell Slice.