Choux pastry ... eclairs to profiteroles to cream puffs. Choux pastry is traditionally made by cooking a mixture of water or milk, butter, and flour on the stovetop until it forms a dough. Eggs are ...

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 ...

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 ...

With 15 seasons and counting on air, "The Great British Baking Show" has provided a bevy of baking tips. Here are 12 lessons ...

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 ...