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 ...

Featuring a crisp choux pastry shell, luscious pastry cream filling, and a decadent, glossy chocolate glaze, every bite of ...

Choux pastry freezes well once it's cooked, so make the buns in advance if you prefer. For this recipe you will need a food mixer with whisk attachment or an electric whisk, a piping bag fitted ...

Set aside to cool slightly. Spoon the choux pastry into a piping bag. Pipe balls or short lines of the choux pastry onto the prepared baking tray, leaving a generous gap between each. Bake the ...

1. Scoop the pastry cream into a piping bag fitted with a long eclair piping nozzle, create a slit in the end of each choux pastry. Squeeze pastry cream into the pastry until it feels full and heavy.