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

France, and they've become quite popular in various pastry shops. With this recipe, you'll have no trouble recreating this ...

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 ...

Made using an eggy choux pastry, they are delicate and light with a bright lemon flavor in the pastry cream that helps to cut through the richness. Baked and fried versions of zeppole are both ...

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 ...

However, this raspberry-chocolate cruller recipe is for a type of cruller called a "French cruller," which is slightly different — these doughnuts are made with choux pastry rather than a cake ...

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 ...