There are many éclair recipes out there, but this one stands out for a few reasons: The choux pastry is light and airy, with a crisp exterior and a soft, hollow center. The custard filling is ...

Once you have filled the buns, it is best to eat them within a few hours as they begin to get soft and squishy.

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 ...

Classic cream puffs with vanilla custard filling ... says Michelle Ko of Pâte à Choux in San Bruno. Photo courtesy of Michelle Ko. When the pastry is ready for the oven, the bake time is ...

Choux pastry, the base of pastries such as profiteroles ... Later this is where you can pipe in the filling.

This Eastern European custard cake is made with choux pastry instead of puff ... and the chocolate filling within remained smooth and luscious. The babka also kept well for a few days.