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

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.

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 ...

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 ...

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 ...