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What to make with choux pastry

 

So many of the most popular French patisserie creations start with choux pastry, including that universal export, the éclair, and that favorite in Japan, the cream puff. Choux differs from other pastry in that it is partially cooked, beaten in a pan, prior to piping into shapes for baking. Key is to get the correct thickness and texture of batter. Once you have that sorted, the world is your profiterole!

This collection is part of ckbk's An Introduction to... Pastry.

Recipes
Cream Puffs

Baking

James Peterson

Japanese-Style Cream Puffs

Okashi: Sweet treats made with love

Keiko Ishida

Vanilla Religieuse

The Secret Recipes

Dominique Ansel

Popcorn Chouquettes

The Secret Recipes

Dominique Ansel

Paris Brest with cobnuts

Gourmet Food for a Fiver

Jason Atherton

Lemon Meringue Pie Éclairs

Lamingtons & Lemon Tart

Darren Purchese

Éclairs Chocolat, Café, Vanille

Ripailles: Traditional French Cuisine

Stéphane Reynaud

Beaufort, Chive, and Black Pepper Gougères

Cheese Obsession

Georgeanne Brennan

Cheddar Gougères

Making Dough

Russell van Kraayenburg

The Croquembouche

Crazy Sweet Creations

Ann Reardon

Peanut Butter and Jam Chocolate Ice Cream Profiteroles

Lamingtons & Lemon Tart

Darren Purchese

Profiteroles

Mark Hix on Baking

Mark Hix

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