One of the most amusing -- and impressive -- of choux pastries is the Paris-Brest, a ring-shaped pate a choux filled with praline pastry cream and whipped cream and topped with toasted almonds.

Once you’ve made the perfect choux paste, you can pipe it into various shapes: small orbs for cream puffs, long finger-shapes for éclairs, large rings to make paris-brest, or pipe out crullers ...

It was even designed to resemble a bike wheel, with its ring of pâte à choux, or cream puff dough, split horizontally and filled with a praline mousseline. The end result is a study in contrasts ...

For another take on a sweet choux sandwich (that is, if you consider a taco a sandwich), you might take a playful approach to the French pastry the Paris-Brest. This baked ring of pâte à choux ...

Like many foundational items in pastry, pâte à choux is made from a few simple ingredients ... and might form more of a puddle than a ball or a ring. After baking you’ll see only low-grade ...

Yet, I’m staying true to my plan to try new things. This month’s article features my first attempt at pate a choux, also known as cream puffs. If you’ve been following my articles ...

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 ...

Pipe out three-inch rings of pâte à choux on a sheet pan covered with parchment paper. Cook at 350 degrees Fahrenheit, low fan for 12 minutes. Rotate and cook for another 12 minutes. Rotate and ...

Pièces montées, pâtisseries fines : si la pâte à choux séduit dans toutes les occasions, plusieurs cuistots la redoutent… La pâte à choux est une pâte très polyvalente : elle entre ...