Choux pastry recipes have a reputation for being tricky, but with the techniques I provide in this ... tip and pipe the cream ...

In this eclair recipe, I will walk you through the ingredients, the best equipment to use, how to use it, and all the ...

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 buns make wonderful party canapés and ... Transfer the mixture to a piping bag fitted with a 1cm/½in plain nozzle. Pipe the pastry into small circles of about 5cm/2in on the prepared ...