Not this one! As a sheet cake version of one of the most elegant and famous French desserts, the proper technique is a must! Having perfected choux pastry (check my recipes for éclairs ...

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 ...

7. If you can, mist the surface of the baking tray before you pipe your desired shape of choux bun – could be round for profiteroles or long for eclairs. 8. Then with a damp finger (have a bowl ...