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 ...

If you love the sound, and like the look of what you see above, you need to make this recipe. It's seriously easy to make ...

Luckily, there are whole categories of pastry recipes that are relatively easy: choux pastries all start from a simple base; phyllo-based recipes don't even require that you make a dough.

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 ...

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 ...

We usually associate choux pastry with profiteroles and chocolate eclairs, but I am using it to make beignets, deep fried and eaten hot. The gruyere cheese has a subtle flavour and wonderful gooey ...