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

Bakers who have been struggling with perfecting eclairs from scratch should try these easy-peasy tips and tricks from an ...

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 ...

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 ...

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 ...

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 ...