Between flaky pastry, choux, crumb, puff pastry, filo (or phyllo), hot water, and shortcrust, there are plenty of variations between the ingredients and processes to make them as well as 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 ...

Chilling the dough between each stage of making puff pastry is vital. Raw shortcrust, puff and flaky pastries can be kept wrapped in cling film in the fridge for two or three days before rolling ...