CHAPTER EIGHT

CHOUX PASTRIES

Once you’ve mastered choux pastry, you can make cream puffs, éclairs and profiteroles, or even croquembouches. ‘Yum!’ I hear you cry…

Choux is a delicious light pastry dough, but there is an entirely different technique involved in making it than with the other classic pastries you may have worked with. You have to time things perfectly — especially the beating and incorporating of the eggs.

Choux pastry is enormously versatile and a great carrier for flavours. Have fun and play around with the fillings and glazes in this chapter. Throw some roasted nuts in and go wild!