Any filling should not be added until the last possible moment because it will make the choux pastry sag. FAQs about BBC Food ...

Two such baking challenges are puff pastry and choux pastry. These stars of the pastry case are the reason we have croissants, éclairs, napoleons, and profiteroles, and their magic comes from the ...

For the choux pastry, bring 110ml/4fl oz water to the boil in a saucepan with the butter. Add the flour all at once and, using a wooden spoon, immediately beat it into the water until smooth.

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 ...

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 ...