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 ...

for this recipe you will need a piping bag fitted with a 1cm/½in plain nozzle. Preheat the oven to 220C/200C Fan/Gas 7 and line a large baking tray with baking parchment. For the choux pastry ...

It is usually cut in half and then filled with cream or pastry. Beignets are made from deep fried choux paste and split open and filled when cool. Churros are a variation on the choux recipe ...

The experts at our sister publication The Australian Women's Weekly, have tried and tested the below choux pastry recipe. Ingredients Method ...

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 ...

If you’re stuck for something to do this weekend, give whipping this yummy recipe ... of each choux to allow the steam to escape and cool for at least an hour. 1. Whilst the choux pastry is ...