Let's take a look at two popular pastry types -- choux and puff pastry -- and how they differ from each other in terms of ...

Many of these classic desserts rely on two kinds of dough to give them their shape and texture: choux and puff pastry. Though ...

Choux pastry is extremely versatile and can be used ... 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 ...

Fill the choux pastry into a piping bag with the round éclair nozzle. Pipe the dough into strips of your choice (7.5-10cm), 3.5cm apart to allow for expansion. Bake immediately in the preheated ...

From classic desserts to innovative savory snacks, choux pastry serves as a versatile base for a variety of delicious creations. Whether you're craving the sweet indulgence of traditional éclairs with ...

Scrape the dough into a piping bag fitted with a number 2A round tip. Pipe a dab of choux in the corners of ... Strain thickened pastry cream onto a quarter-sheet pan, press a sheet of plastic ...

The fiendishly sweet dough comes from Spanish and Portuguese cuisine and is traditionally made using choux pastry dough that is piped into hot oil in long lines. However, with an air fryer ...

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 ...

For the choux paste; Sift the flour onto a sheet of ... Return to a low heat and beat until the dough is smooth, glossy and comes away from the sides of the pan, about 2 mins.