houses! Those whove tried to wing it know its not effortless
work to keep those walls from tumbling down. We asked Chris Broberg, Pastry
Chef of Lespinasse in New York City, how the pros do it. As a pastry chef
with a lifetime of experience, and as a dad, Chris has concocted the formulae
for the best dough, templates for the walls and roof, and to keep it all
together, cement-like icing. Why not make it easy on yourself and follow
these simple instructions and tips? You can even print out the templates,
cut out the shapes and use them when preparing your own house!