Meanwhile, choux pastry creates a round and hollow baked good with giant air pockets and a sturdy shell. And while both types are airy and delicious, they are different in so many ways.

Indulge in the sweetness of strawberries with these eight mouth-watering dessert ideas! From classic strawberry shortcakes to ...

Potential pitfall: Soggy or collapsed profiteroles The choux pastry must set fully in the oven – the humidity trapped inside the hollow interiors will soften the crisp outer shell given half a ...

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 ...

deflated filling (and a soggy pastry shell, by extension). There's no denying ethereal whipped cream is ideal for the delicate choux pastry, but it can collapse and separate quickly. Fortunately ...