I just posted this on instagram but I wanted to go a little more in depth about pate a choux, if you’ve made pate a choux before, are there any areas you struggled with?

Hey everyone! As you probably know, I teach baking classes in person, but I would love to do an online webinar for cake decorating. Who would be interested?

And it starts not just ingredients, but technique. Balance. Tiny details that completely change the texture and flavor. We’re talking rich but not dense, fluffy but never dry, bakery-level vanilla cake. Here are my 5 game-changing, non-negotiable tips for the perfect vanilla cake: 1. Always use buttermilk (or make your own).That tang is everything. It tenderizes the crumb, reacts with leavening for lift, and keeps the cake ultra moist. No buttermilk? Add a splash of lemon juice or vinegar to your milk and let it sit 5 minutes. 2. Separate your eggs.Add the yolks to the batter for richness, then whip the whites to soft peaks and gently fold them in at the end. This is how you get that fluffy, cloud-like texture without sacrificing richness. 3. Cream longer than you think.Butter + sugar should turn pale and airy. This builds structure before the flour even goes in. Under-creaming = heavy cake. 4. Add a dash of something for depth.A tiny splash of almond extract, a pinch of fine sea salt, or even ¼ teaspoon espresso powder won’t make it taste like coffee, it just makes the vanilla taste deeper and more complex. 5. Pull it slightly early.Moist crumbs on the tester, not dry. The cake continues baking from residual heat. This is the difference between tender and dry. My hybrid butter cake recipe, the perfect marriage of classic butter cake richness and soft, airy bakery sponge, is coming soon… and it might just ruin all other vanilla cakes for you

Happy Sunday everyone! I am excited to share my macaron recipe with you all today. (insta is seeing it tomorrow) But truly when making macarons, consistent macarons starts with a solid, reliable recipe. I already have tips for the technique on my page, so here’s the recipe I use to go along with that. I’d also love to know, how do your macarons turn out at home? What are the issues? What works well? Here’s my go-to macaron recipe: Ingredients • 100g aged egg whites (1–2 days old, room temp) • 100g granulated sugar • 105g almond flour (super fine, sifted) • 100g powdered sugar (sifted) • Gel food coloring (optional) Method 1. Sift almond flour and powdered sugar together twice. 2. Whip egg whites until foamy, then slowly rain in granulated sugar. 3. Whip to stiff, glossy peaks. 4. Fold dry ingredients into the meringue in thirds. 5. Macaronage until the batter flows like lava and ribbons settle in about 10–15 seconds. 6. Pipe onto a lined tray, tap firmly, and pop bubbles. 7. Rest until a skin forms and they’re dry to the touch. 8. Bake at 300°F (150°C) for 14–16 minutes. 9. Cool completely before filling. 10. Mature 24 hours in the fridge for the best texture. if you try it, I’d love to hear how it goes and your thoughts on my recipe!

Unpopular opinion but I actually love having extra sourdough discard, and here are my favorite ways to use it! 1. Rosemary Seeded Sourdough Discard Crackers (my favorite)Thin, crispy, salty, and packed with herby flavor. The discard adds subtle tang and incredible snap. Perfect with cheese boards. 2. Sourdough Discard Chocolate Zucchini BreadExtra moist with deep cocoa flavor. The acidity from the discard enhances the chocolate and keeps the crumb tender for days. 3. Sourdough Discard Scones, Flaky on the outside, soft inside. The discard adds complexity and makes them feel less sweet and more bakery-style. 4. Sourdough Discard Muffins Use it in blueberry, lemon poppy, or cinnamon streusel muffins. It gives a soft, plush texture and a slight tang that balances sweetness. 5. Sourdough Belgian Waffles Crispy, golden exterior with that signature deep grid and a subtle tartness. The discard helps create great structure and flavor depth. 6. Sourdough Discard Pastry CreamYes, it works! Whisk a small amount of discard into your milk before cooking. It adds a faint cultured note that makes fruit tarts and cream puffs taste more complex without overpowering sweetness. 7. Sourdough Discard Pancakes (or Sheet Pan Pancakes)Fluffy with crisp edges and that nostalgic diner flavor, but better. 8. Sourdough Discard Pizza DoughAdds chew, better browning, and a slightly tangy backbone that makes homemade pizza taste like it came from a wood-fired oven. 9. Sourdough Discard Banana BreadIntensifies the banana flavor and keeps the crumb soft and rich. 10. Sourdough Discard Savory Quick Bread (Cheddar + Chive)Perfect with soups. The tang cuts through the richness of cheese beautifully. I’d love to hear, do you make sourdough??