Pâte à choux is a posh name for what the rest of us mere mortals would simply call choux pastry (if you have no idea how to ...

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 ...

First make the choux pastry. Sieve the flour with the salt onto a piece of silicone paper. Heat the water and butter in a high-sided saucepan until the butter is melted. Bring to a fast-rolling ...

Choux pastry has a reputation for being difficult to master, but in fact it’s no bother once you know the technique. A pre-heated hot oven is essential to raise and set the choux and if you take ...

Choux buns make wonderful party canapés and you won’t be disappointed by this recipe. Vary it by using a different type of cheese or nut for the filling. Equipment and preparation: you will ...

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 ...

Once you have filled the buns, it is best to eat them within a few hours as they begin to get soft and squishy.

We usually associate choux pastry with profiteroles and chocolate eclairs, but I am using it to make beignets, deep fried and eaten hot. The gruyere cheese has a subtle flavour and wonderful gooey ...