Profiteroles are made from classic French choux pastry dough, and are super easy to make. Profiteroles can be filled and decorated in a variety of ways, both sweet and savoury. The pastry can also be ...

Retro favourites like profiteroles and eclairs are making a welcome comeback. Luckily, choux pastry isn’t as hard as you might think… Pastry lore will have you believe that the path to perfect ...

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 ...

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 ...

Preheat the oven to 220°C/200°C fan/Gas 7 and line a baking sheet with non-stick baking paper. Place the butter and water in a small saucepan over a high heat and cook until the water is boiling ...

Choux pastry can also be filled with ice cream and dunked in chocolate sauce to make profiteroles, or it can be turned into an elongated éclair filled with custard or cream and topped with chocolate.

When making profiteroles you follow the same procedure ... temperature you can place it into a piping bag and fill the choux pastry with it. Line two flat baking trays with parchment.

In the hot oven, the super-thin layers of laminated butter evaporate and create steamy air pockets, puffing up the dough. Éclairs and profiteroles, on the other hand, feature choux (pronounced "shoe") ...

Profiteroles – ice cream or cream filled ... (If you don’t have a machine, buy coconut ice cream.) Recipes for choux paste – the versatile dough used for cream puffs and eclairs – call ...