Two such baking challenges are puff pastry and choux pastry. These stars of the pastry case are the reason we have croissants, éclairs, napoleons, and profiteroles, and their magic comes from the ...

There's an endless list of decadent desserts in France. But Ina Garten's favorite sweet treat showcases some of the most ...

Take the cream puffs out of the oven (23) and let them cool before using them (24). Raw choux pastry must be used immediately ...

We usually associate choux pastry with profiteroles and chocolate eclairs, but I am using it to make beignets, deep fried and eaten hot. The gruyere cheese has a subtle flavour and wonderful gooey ...

Stuffed with ice cream, dripping with a delicious Toblerone ganache, these golden pastry puffs are the best Valentine you can bake. They might also be the easiest.

Choux pastry, the base of pastries such as profiteroles, eclairs and gougere, is essentially a paste that when baked, captures steam within it to puff up and produce a hollow case. It’s the ...

Choux pastry has a reputation for being difficult to master, but in fact it’s no bother once you know the technique. A pre-heated hot oven is essential to raise and set the choux and if you take ...

When you want really tasty, buttery pastry, it is best to make your own from scratch. This rough puff is an easier version of the full puff pastry, but no less delicious. Make double and freeze ...