Raspberry Cream Puffs with Mascarpone and Pink Craquelin How do I keep the cream puffs from getting soggy? Make sure the choux pastry is baked until deeply golden and crisp—underbaking is a common cause of sogginess. After baking, cool the shells completely on a wire rack before filling. If possible, fill the raspberry cream puffs shortly before serving to preserve their texture. Also, strain the raspberry coulis well to remove excess liquid. Storing filled puffs in the refrigerator for too long can cause softening, so it’s best to store unfilled shells in an airtight container and fill them the day … Read more

Cherry Cake with Mascarpone Cream How do I keep the mascarpone cream from turning runny? Always use full-fat mascarpone straight from the fridge; it should be cold when mixed. Avoid overmixing—whisk just until the mascarpone and sweetened condensed milk are fully blended and smooth. If you whip the cream for too long or at too high a speed, the mascarpone can break and become grainy or watery. Make sure any components added to the cream (like condensed milk or flavorings) are also cold or at room temperature. Once the cream is spread onto the cherry cake, refrigerate it immediately. If … Read more

Gluten Free Basque Cheesecake Can I make this gluten free Basque cheesecake without cornstarch? You can omit the cornstarch entirely, especially since it is used in small amounts mainly for structure. The eggs and cream cheese provide enough stability for the cake to set properly. The result may be slightly softer in the center, but the texture will still be rich and custardy. If you want to keep a similar structure without using cornstarch, you can substitute with potato starch or tapioca starch, which are also naturally gluten free. What type of cream cheese works best for this cake? Full-fat … Read more

Classic Marble Pound Cake Best way to swirl the batters in a marble pound cake Begin by pouring the plain vanilla batter into the pan first and smoothing the top gently. Next, carefully spoon the chocolate batter on top in a few even sections. Then, use a thin knife or skewer to create figure-eight motions or wide swirls throughout the batter. Don’t overmix—four to six passes is usually enough to create a distinct marbled effect. The goal is to blend the two batters just enough to create visible contrast while maintaining their separate colors. Can I use butter instead of … Read more