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Make-Ahead Brunch Recipes

19 of 24

Pâte à choux dough studded with large sugar crystals makes beautiful, sweet, eggy puffs.

Pâte à choux, which in French means “cabbage dough” because it looks like a cabbage when baked, is a versatile dough. It can be deep-fried into beignets or used to hold ice cream for profiteroles and pastry cream for éclairs. Heck, it can be filled with lobster salad for mini lobster rolls.... Read More