That’s the choux paste. Spoon it (for cream puffs or profiteroles) or pipe it (for fancier desserts) onto a baking sheet. Baked at a high temperature -- 400 degrees -- it puffs up dramatically ...

This Beignets with choux pastry dough recipe came to me on an old, tattered recipe card. I knew right away it was a keeper. Simple, straightforward, and absolutely delicious. Sometimes the best ...

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.

Pâté a choux, or choux paste, is the starting point for such classic French pastries as éclairs, profiteroles and cream puffs. Made by cooking flour with melted butter and water, then ...

Line a baking tray with baking parchment and pipe 24 small mounds of choux paste, approximately the size of a 50p coin, leaving an inch space between each one. Place in the preheated oven and bake ...

1 Pipe out the choux paste into finger shapes on a clean baking sheet, approximately 4 in (10 cm) long using a piping bag fitted with a 1/2-in (1.25-cm) plain tube.