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 ...

Craquelin Topping: You’ll often see cream ... Now, it’s time to move onto the choux pastry. It’s halfway between a dough and a batter—thin enough so that you can pipe it, but thick enough ...

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 ...

Choux pastry is extremely versatile and can be used to create sumptuous rich deserts as well a more unusual savoury dishes. Place the water, milk, sugar and salt together in a heavy based pan over ...

Choux buns make wonderful party canapés and ... Transfer the mixture to a piping bag fitted with a 1cm/½in plain nozzle. Pipe the pastry into small circles of about 5cm/2in on the prepared ...