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

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 ...