Phyllo dough is used to make baklava.
It's made from super thin sheets of unleavened dough layered on top of each other. You can even make it yourself! Learn how to DIY it here.
Pâte à choux is used to make a variety of pastries, including eclairs.
It's made from flour, water, butter, and eggs and is used to make pastries such as cream puffs, gougères, and beignets. Learn how to make it here.
An Italian meringue uses hot boiled sugar to cook the egg whites.
This produces a more stable meringue safe to eat without further cooking. Learn how to make it here.
Standard pie crust is made with three parts flour, two parts fat, and one part cold water.
You can also add salt and sugar depending on your taste. Learn how to make it here.
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A profiterole is just a fancy name for a cream puff.
They're made with choux dough and typically filled with whipped cream or ice cream. Learn how to make them here.
Yeast is the leavening agent in bread.
Because bread doesn't contain a chemical leavener (such as baking power or soda), yeast acts as a biological leavening agent to give bread its rise.
Royal icing is made from whipped egg whites and powdered sugar.
It's the perfect icing to decorate cookies with thanks to its smooth, pourable consistency. Learn how to make it here.
The softball stage is when sugar is melted to a temperature between 234°F and 240°F.
Sugar used to make fudge, buttercream, and pralines with are all cooked to this temperature. Learn all about the different stages of sugar here.
Angel food cake is leavened with whipped egg whites.
This cake doesn't contain any baking powder or soda; the air in the whipped egg whites gives it all the rise it needs. Learn how to make it here.
Gianduja is a spread made with hazelnuts and chocolate (aka fancy Nutella).
It's used as a filling in pastries, swirled into ice creams, and as a flavoring for countless desserts. Learn how to make your own here.
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