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.
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