Do you have any tips for making cream puffs? I have not had any luck getting them to turn out like those I used to make with eggs.

Eggs serve many roles in baking, but there’s no single substitute that works for every recipe. Chef Fran Costigan, Rouxbe’s Director of Vegan Pastry, has been creating exceptional desserts without eggs for decades. In this lively, informative, and timely session, Fran will break down the functions of eggs and how to replace them effectively—no odd or hard-to-find ingredients required! Whether it’s structure, moisture, or leavening, understanding the why behind the what will help you choose the right alternative for consistently delicious results.