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

Choux buns make wonderful party canapés and you won’t be disappointed by this recipe. Vary it by using a different type of cheese or nut for the filling ... Pipe the pastry into small circles ...

Choux pastry recipes have a reputation for being tricky ... airy shells with a crisp exterior and a rich, creamy filling.

Here's the recipe to make a basic choux pastry, this recipe makes about ... Later this is where you can pipe in the filling.

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

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 ...

Serve the éclairs as soon as possible after filling ... pastry will go soggy. Preheat the oven to 220°C (fan 200°C/425°/Gas 7). Grease a large baking sheet. To make the éclair mixture (choux ...