Made simply with flour, water, butter and eggs, choux pastry is cooked twice – first ... the heat and pour in the flour from your paper in one big stream. Stir together to form a dough, or ...

Choux pastry, the base of pastries such as profiteroles ... Allow the paste to cool for 4- 5 minutes. Step 5: Beat in the eggs, one at a time, until it is soft, shiny and smooth.

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

beating each one into the mixture, until the eggs are fully incorporated and the mixture is glossy. Set aside to cool slightly. Spoon the choux pastry into a piping bag. Pipe balls or short lines ...