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Martha’s Taking Dessert to the Next Level with Her Pastry Swans

And what about that pink croquembouche?!

swan pate a choux martha bakes
Photography by: Mike Krautter

When a scoop of ice cream isn't going to cut it for dessert, Martha’s got the perfect project for you: swan profiteroles. (We told you she's going big on “Martha Bakes” this season!) The latest episode is all about pâte à choux, a light pastry dough that calls for just a handful of basic ingredients: butter, flour, eggs, water, salt, and sugar. Once the simple dough comes together, it’s all about how you pipe and fill it to create all manner of fanciful desserts—profiteroles, cream puffs, éclairs, you name it. Get an early look at the recipes below, and be sure to tune in this weekend to see how Martha takes these classics to the next level.


Swan Profiteroles

A fine dining-level dessert! Scoops of vanilla ice cream are encased in swan-shaped pastries, then served atop a decadent dark chocolate sauce and showered with powdered sugar.


Get the Swan Profiteroles Recipe
pink croquembouche pate a choux martha bakes
Photography by: Mike Krautter

Pink Croquembouche

Millennial pink like you’re never seen it before, that’s this showstopping dessert. French for “crunch in the mouth,” croquembouche refers to a mountain of cream puffs. Here, Martha tints them pink, then adds a strawberry buttercream filling and finishes with rose-colored macarons and meringue kisses for that extra wow factor.


Get the Pink Croquembouche Recipe
coconut eclairs pate a choux martha bakes
Photography by: Mike Krautter

Coconut Éclairs

Martha swaps out the usual vanilla filling and chocolate glaze for all things coconut in these extraordinary éclairs. Coconut pastry cream is piped into the crisp, airy pastries, and a coconut glaze and toasted coconut make a mouthwatering final flourish.


Get the Coconut Éclairs Recipe

"Martha Bakes" season 10 airs on PBS stations nationwide (check local listings).