Choux pastry is extremely versatile and can be used ... batter has formed (you may not need all the egg). Transfer to a piping bag and rest until the mixture reaches room temperature.

Choux pastry freezes well once it's cooked, so make the buns in advance if you prefer. For this recipe you will need a food mixer with whisk attachment or an electric whisk, a piping bag fitted ...

Featuring a crisp choux pastry shell, luscious pastry cream filling, and a decadent, glossy chocolate glaze, every bite of ...

Choux pastry, the base of pastries such as profiteroles ... Drop the paste into a piping bag or using two spoons, lift and scoop onto the tray. Leave about 2 centimetres between each blob of ...

1. Scoop the pastry cream into a piping bag fitted with a long eclair piping nozzle, create a slit in the end of each choux pastry. Squeeze pastry cream into the pastry until it feels full and heavy.