Preparation info
  • Makes:


    • Difficulty


    • Ready in

      25 min

Appears in

By Geraldene Holt

Published 2011

  • About

Few people are not tempted by these delectable creations, light and puffy, filled with cream, and glossy with coffee and chocolate icing. Once you’ve mastered choux pastry, larger cakes beckon such as the Gâteau Paris-Brest.


  • 90 g / 3 oz plain flour
  • pinch of salt
  • 15


Sift the flour and salt on to a sheet of paper. Measure the water into a pan, add the butter in pieces and when melted bring the mixture to the boil. Remove from the heat and tip in the flour and salt, then beat the mixture with a wooden spoon over moderate heat for a few minutes until the paste forms a ball and leaves the sides of the pan. Remove from the heat. Gradually add the eggs, beating