Choux differs from other pastries in that
it is cooked in a pan before being baked. Like many good things, it takes a little time to make, but the resulting smooth and shiny dough can be used to create fantastic pastries, such as profiteroles, eclairs and cream puffs.
Tips and ideas
• Don’t over-boil the liquid and butter mixture; bring it to the boil but don’t allow it to evaporate.
• When cooking choux pastry, add a few splashes of water to the baking sheet before putting it in the oven. This will create steam and help the choux to rise.