It's a foolproof recipe designed for home bakers in their kitchen environment but delivers professional results ... achieve ...

In recent years, the world has witnessed a growing appreciation for the art of pastry-making. From intricate French patisserie to artistic sugar work and gourmet bread, the craft of pastry is no ...

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 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 ...

Preheat the oven to 220°C (fan 200°C/425°/Gas 7). Grease a large baking sheet. To make the éclair mixture (choux pastry), put the butter in a heavy-based pan with 150ml (5fl oz) water and heat ...