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 ...

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 ...

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 ...

Stuffed with ice cream, dripping with a delicious Toblerone ganache, these golden pastry puffs are the best Valentine you can ...

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 ...

The choux pastry is just butter, milk, flour, salt and eggs. Moisture in the dough produces steam that puffs the pastry as it bakes.

Choux pastry is extremely versatile and can be used to create sumptuous rich deserts as well a more unusual savoury dishes. Place the water, milk, sugar and salt together in a heavy based pan over ...