Do you know how choux pastry works? Or how it turns into delicious profiteroles? Find out with this guide to the science ...

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.

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

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 ...

This fudge-topped chocolate cruller recipe adds cocoa powder to the choux dough for maximum chocolate flavor. Finished with pink pops of freeze-dried raspberries, these fried doughnuts are sweet, tart ...