Any filling should not be added until the last possible moment because it will make the choux pastry sag. FAQs about BBC Food ...

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 ...

Bake the gougères in the middle of the oven, one sheet at a time, for 22 minutes, or until puffed and golden. Serve the ...

When peering through a French bakery's display window, you might spot a row of elegant, towering desserts featuring custards, ...

To prepare the choux pastry first pour the water (1), the milk (2), the sugar (3) and the salt (4). Also add the butter in ...

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 Cake With Lemon Curd and Elderflower Crème ... Remove from heat, add butter, and stir until it has melted. Strain thickened pastry cream onto a quarter-sheet pan, press a sheet of plastic ...

Two such baking challenges are puff pastry and choux pastry. These stars of the pastry case are the reason we have croissants, éclairs, napoleons, and profiteroles, and their magic comes from the ...

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 ...