Pâte à choux is a posh name for what the rest of ... There's no overwhelming list of ingredients to justify this classic French dough's fancy name; flour, water, butter, sugar, salt, and eggs ...

or the choux pastry has rested too much before being used. With the same dough, it is possible to make paris-brest, zeppole, ...

Choux pastry is extremely versatile and can be ... Return to the heat and stir until the paste forms a dough and comes away from the sides of the pan. Remove from the heat, place into a mixing ...

Fill a plain-nozzle piping bag with the choux dough and pipe the dough into small buns about 5cm/2in in diameter onto the baking tray, leaving at least an inch between each bun. Bake the choux ...

Ultimately, the dough should be shiny, smooth, and ribbony. Cut Out Your Choux Cookies and Build the Puffs Next up are the choux cookies, which will top each round of piped choux dough.

Gently brush the choux dough with egg wash. Place in the oven and bake for 25 minutes until golden brown. Remove from the oven, poke a hole in the bottom of each choux to allow the steam to escape ...

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 ...