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

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

What is choux pastry? Choux pastry, or "pâte à choux" in French, is a versatile type of dough made by cooking flour with a liquid, then removing the mixture from the heat and beating in eggs.

Made using an eggy choux pastry, they are delicate and ... The zeppole dough can be made up to two hours before using. Keep the dough in a sealed pastry bag or press plastic wrap again the dough ...

Spoon the dough into a piping bag fitted with a ... the steam to escape and cool for at least an hour. 1. Whilst the choux pastry is cooling, mix the pecans, maple syrup and vanilla extract ...

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 ...

To get the correct consistency you’ll need to add enough egg to make a dough that is slightly glossy. The number of eggs isn’t consistent when making choux pastry (it depends on how much water ...

and you won't get a good rise in your pastry). 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 ...

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 ...