But here's the twist: Choux pastry and puff pastry couldn't be more different, both in how they're made and what they're used for. So, two pastries, one big difference; what is it? Puff pastry ...

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 ...

Fill a large pastry bag with the choux paste (I do not use a coupler or tip ... This bakes into a perfectly shaped cream puff. Dab the tops with a moistened finger tip to depress any “tails”. Bake for ...

It's used in French desserts like éclairs and cream puffs, and sometimes in savory preparations like gougères. To make the choux for these chocolate crullers, we add flour and cocoa powder to a ...

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 comes from the French word ‘cabbage,’ because once baked, the pastry puffs up into a crinkled little ball, much like a cabbage. Made simply with flour, water, butter and eggs ...

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 ...

(If you don’t have a machine, buy coconut ice cream.) Recipes for choux paste – the versatile dough used for cream puffs and eclairs – call for varying amounts of egg. It’s hard to give ...