(If you don’t have a machine, buy coconut ice cream.) Recipes for choux paste – the versatile dough used for cream puffs and eclairs – call for varying amounts of egg. It’s hard to give ...

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 ...

Choux pastry freezes well once it's cooked ... Gradually add the eggs, whisking well between each addition, to form a smooth, shiny paste. Spoon the mixture into piping bag fitted with a 1½cm ...