Everyday Gourmet: Baking Pastries and Desserts

Regardless of what cake you're making, they all revolve around several basic mixing methods. What are they? And what are their secrets? Chef Durfee takes you step-by-step through baking a rich devil's food cake and several egg foam cakes (a chiffon cake and an angel food cake), the latter of which helps demonstrate the right--and wrong--way to whip eggs and cool your cakes.

Here, learn everything you need to know about flaky dough, which can often be intimidating even for an experienced baker. First, gain confidence in making a buttery pie crust by learning how to mold it with your hands or pastry tools, how to blind-bake it, and even how to make an attractive latticed top. Then, explore some of the secrets to making tender, flaky biscuits and beautifully golden-brown scones (which have their own unique rules for baking).

Cream-puff pastry is unique in that it's a twice-cooked pastry dough. And its applications go far beyond what you'd expect. In this lesson, master the aft of baking and experimenting with puff pastry and use it to create some unbelievably decadent desserts. Among these: chocolate eclairs, cream puffs, and deep-fried Mexican churros. Along the way, you'll also get tips on making pastry cream, chocolate ganache, and caramel topping.

Vanilla-infused crème anglaise. Butterscotch pudding. Crème brulee (complete with a blowtorched sugar topping). Learn tips and tricks to wowing your dinner guests with these delectable egg-based custards, all the while strengthening your confidence in the sometimes tricky art of baking with eggs on the stovetop or in the oven. By the end of this lesson, you'll discover just why custards make a great dessert choice: they're surprisingly easy to bake and they always lead to an elegant, refined product.