To prepare the choux pastry first pour the water (1), the milk (2), the sugar (3) and the salt (4). Also add the butter in ...

Bakers who have been struggling with perfecting eclairs from scratch should try these easy-peasy tips and tricks from an ...

For the choux pastry, bring 110ml/4fl oz water to the boil in a saucepan with the butter. Add the flour all at once and, using a wooden spoon, immediately beat it into the water until smooth.

Choux pastry freezes well once it's cooked, so make the buns in advance if you prefer. For this recipe you will need a food mixer with whisk attachment or an electric whisk, a piping bag fitted ...

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 ...