I love sweet things. Cakes, bakes, pastries. So after an excellent recommendation from my new pastry chef best friend, Shuna, I ventured to Micheal Rhulman's blog and read up on Pate a Choux. For those of you unfamiliar, think chocolate éclairs and profiteroles.

Michael's recent blog post unleashes the secret of the perfect Pate a Choux, using simple ingredient ratios (for more on this explore his new book, Ratio ).