Do you know how choux pastry works? Or how it turns into delicious profiteroles? Find out with this guide to the science ...

To prepare the choux pastry first pour the water (1), the milk (2), the sugar (3) and the salt (4). Also add the butter in ...

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 ...

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 ...

Made using an eggy choux pastry, they are delicate and light with a bright lemon flavor in the pastry cream that helps to cut through the richness. Baked and fried versions of zeppole are both ...

However, this raspberry-chocolate cruller recipe is for a type of cruller called a "French cruller," which is slightly different — these doughnuts are made with choux pastry rather than a cake ...

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 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 ...