Choux pastry and puff pastry may look very similar, but they couldn't be more different in how they're made and in which type ...

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 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 ...

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 ...

Tulumba Tatlisi', also known as 'Bamiyeh' or 'Balah el Sham', is a traditional Turkish fried dough dessert famous for its ...

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 ...

They are known for their light, airy texture, often achieved using choux pastry or yeast dough, and are usually dusted with ...

It is a small yeast cake studded with dried fruit and served drenched in rum syrup and topped with whipped cream. Eclair is made with choux pastry dough in an oblong shape, filled with creme ...

They are known for their light, airy texture, often achieved using choux pastry or yeast dough, and are usually dusted with powdered sugar. In contrast, donuts, popularized in the U.S., are ...

The choux pastry is just butter, milk, flour, salt and eggs. Moisture in the dough produces steam that puffs the pastry as it bakes.