Get ready to bake a truly delightful and surprisingly simple pastry: Nun’s Puffs, also known as petits choux or cream puffs!

1. The ingredients. Here's the good news: There aren't a lot of them. You'll need a liquid (typically water and/or milk), butter, flour, salt, and eggs.

Baked, cooled, unfilled choux puffs can be frozen for roughly three months, and revived in a 350°F oven for about 5-10 minutes. Choux’d you want to bake them fresh, you can also make the batter ...

Recipe. Pate a Choux (Cream Puffs) Ingredients. 4 eggs. 1/4 teaspoon salt. 1/2 teaspoon sugar. 1 stick of butter cut into tablespoons. 1 1/4 cup all-purpose flour ...

My choux puffs are too small/too dense/have no cavity/have too small a cavity. If any of the above describes your choux, there’s not enough egg in your batter.

Pate a choux is the stuff of magic in the kitchen. Pipe a soft, sticky dough onto a baking sheet and slide it into a hot oven. In mere minutes the dough puffs up -- practically exploding to double ...

Cream puffs at Choux bakery on Fillmore at Haight Street, clockwise from above; owner Laura Athuil helps a customer; the Raspberry Cream Puff, filled with raspberry curd and topped with a single ...

Is there a void in your soul formerly filled by red velvet cupcakes or possibly pistachio macarons? Did you have a most trying day but already burnt through your allotted beer money? Are you trying ...

Q: Last time I made pate a choux for chocolate eclairs, I used the same recipe that I’ve used for 30 years. But for some reason, they did not puff up as expected. Any thoughts on what went wrong?

Choux and puff pastry are both styles of dough that result in light, airy baked goods with a unique structure. They're icons of a French patisserie, and they pair perfectly with creamy custards ...