Simply put, choux pastry has European roots but is loved all over the world, including in the US where it’s used to make everything from eclairs to profiteroles to ... which causes the dough to puff ...

we say "chocolate croissant," but in France, this dessert is called pain au chocolat, and it's one of the most beloved pastries in the world. Pain au chocolat is made with a type of puff pastry ...

Two such baking challenges are puff pastry and choux pastry. These stars of the pastry case are the reason we have croissants, éclairs, napoleons, and profiteroles, and their magic comes from the ...

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 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 ...