Piping Choux Pastry

Appears in

Published 1989

A pastry bag and plain tube (⅜-½ in/1-1.25 cm) is used for piping choux pastries such as profiteroles, cream puffs and éclairs.

Pressing the pastry bag evenly, let the dough fall from the tube on to the greased baking sheet so that it is well-rounded. Shown here, from left to right are: éclairs, profiteroles, salambôs and smaller profiteroles.
After brushing the dough with egg glaze press down lightly with a fork to smooth the top.

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