Pastry chef Paola Velez's variation on a traditional croquembouche features homemade cinnamon doughnuts instead of cream puffs. The first step is to fry up a batch of the doughnut holes. They're then ...

Twenty-five years ago, or so, I found the magic. I was paging through a cookbook, the seminal “La Methode,” Jacques Pepin’s sequel to his even more seminal “La Technique.” As I was grazing through the ...

We are celebrating the season with two special holiday episodes of Pastries with Paola before season two launches in the spring. First up is Paola's holiday showstopper, the Old Fashioned Doughnut ...