• French Profiteroles: From Leftover Bread to French Luxury

    In 16th-century France, the word profiterole first appeared in François Rabelais’ satirical novel Gargantua, though the delicate choux puffs we recognize today were still centuries away from their final form. Food historians trace the pastry’s…

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  • Tulumbe Pastries Recipe

    Delicious oven-baked tulumbe made without deep frying! This easy Balkan dessert features a golden choux-style pastry soaked in sweet syrup—crispy on the outside, soft inside. Ingredients: For the Syrup: Instructions: In a saucepan, bring the…

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