Two such baking challenges are puff pastry and choux pastry. These stars of the pastry case are the reason we have croissants, éclairs, napoleons, and profiteroles, and their magic comes from the ...

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 ...

Frozen sheets of puff dough can be used in everything from beef Wellington and samosas to apple turnovers and strudel. Home ...

This is the essence of choux pastry, which is the dough used to make cream puffs: It relies on a stream of constant, steady heat while it's baking. The steam builds up inside, inflating the cream ...

Gougere are choux puffs with cheese added to the paste. Paris Brest is made by piping a series of large circles of choux pastry. Its name comes from the Paris to Brest cycle race, hence the shape ...

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 ...

This is where frozen cream puffs provide another gift: They have saved me from ever needing to make my own. For every person who says choux pastry is easy, there’s a person having a bad time ...

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 ... Pipe the pastry into small circles of about 5cm ...

Transfer craquelin rounds on choux pastry and bake in preheated oven at 190C for 35 minutes (on both grills). Let them cool at room temperature (makes 15). * In a saucepan, add milk, sugar ...