Do you know how choux pastry works? Or how it turns into delicious profiteroles? Find out with this guide to the science ...

Zeppole di San Giuseppe are cream puffs filled with pastry cream and served on March 19th to commemorate the Feast of St. Joseph and Father’s Day.

Retro favourites like profiteroles and eclairs are making a welcome comeback. Luckily, choux pastry isn’t as hard as you might think… Pastry lore will have you believe that the path to perfect ...

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 ...

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 ...

This fudge-topped chocolate cruller recipe adds cocoa powder to the choux dough for maximum chocolate flavor. Finished with pink pops of freeze-dried raspberries, these fried doughnuts are sweet, tart ...