Watch rivulets of dark chocolate sauce pour down the curves of a scoop of ice cream or over the low cliffs of a raspberry tart and you get a hint of the transformative power of a good chocolate sauce.

Bring the water and butter to a simmer in a medium saucepan. Add the flour and a pinch of salt and stir vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the ...

The thick, decadent sauce covering these little filled choux puffs is made with six ounces of fine bittersweet chocolate that you’ll want to drizzle on just about everything. The recipe, from “Emily ...

Tony Brown, owner of Macon Bistro & Larder in Chevy Chase, shares a recipe for cheese gougeres and profiteroles. Macon Pate a Chou for Pimento Cheese Gougeres and Profiteroles Note: The same pastry is ...

1. Heat the oven to 400 degrees. Line one large or two medium baking sheets with parchment. 2. In a heavy-bottomed medium saucepan, bring 1 cup water, the butter, salt and sugar to a boil. When the ...