Any filling should not be added until the last possible moment because it will make the choux pastry sag. FAQs about BBC Food ...

Bakers who have been struggling with perfecting eclairs from scratch should try these easy-peasy tips and tricks from an ...

Choux pastry, the base of pastries such as profiteroles ... Later this is where you can pipe in the filling.

As such, a flaky pie crust is a great choice to hold a rich and thick fruit filling. Any of your favorite fruit pie recipes would be perfectly placed in a flaky pastry dough. Choux crust isn't a ...

For the choux pastry, bring 110ml/4fl oz water to the ... Leave the choux buns in the oven to ‘dry’ out. For the filling, bring the milk just to the boil in a saucepan. In a bowl, whisk ...

Serve the éclairs as soon as possible after filling, or the pastry will go ... To make the éclair mixture (choux pastry), put the butter in a heavy-based pan with 150ml (5fl oz) water and ...