Introduction

Preheat the oven to 400°F (200°C). Line a large baking sheet or two smaller baking sheets with parchment paper. Set aside.

In a medium-sized heavy-bottomed saucepan, combine water, butter, and salt over medium heat. Bring to a rolling boil.

Reduce heat to medium/low and add flour, stirring continuously with a spatula or wooden spoon until the mixture forms a ball that pulls away from the sides of the pot.

Remove the mixture from the heat and stir for another minute or two to cool it down a bit (it will still be hot).

Add eggs, one at a time, stirring well/until egg is incorporated after each addition until the mixture is smooth and velvety. Mixture will look like it’s separating at first – just keep mixing.

Transfer the batter to a piping bag (or a large Ziploc bag with one corner snipped) and pipe onto prepared baking sheets by mounds about 2.5” (6cm) wide by 1” (2.5cm) tall. Pipe straight down when piping, don’t swirl the pastry onto the baking sheet as if you were piping icing on a cupcake. Space each mound at least 1 ½ inches apart (note: this is the size I typically use for large cream puffs or profiteroles, feel free to make yours different size/shape but keep an eye on the pastry as bake time will vary).

Lightly dampen your fingers with cool water and gently press down any peaks on the pastry mounds.

Bake in center rack of 400F (200C) preheated oven for 30-35 minutes or until the cream puffs appear dry and light golden brown. Turn off the oven and crack the door. If making cream puffs or if you're worried about choux becoming soggy, remove pastry and pierce each in the center side with a sharp knife, then return to the oven. Let the pastry sit in the oven with the door cracked for another 10 minutes.

Remove from the oven and allow to cool completely on the baking sheet before using as desired.

2 Egg yolks

60g Sugar

25g Corn starch

180g Whipping Cream

1tsp Vanilla extract

60g Unsalted butter

60g All purpose flour

130ml Water

1/4Tsp Salt

Bake at 190°C for 20 minutes

Intro

Making the dough

Adding the flour

Adding the eggs

Piping the Dough

Piping the Pastry

Piping the Filling

Baking the choux

Conclusion

Intro

Making the Pastry Dough

When to add eggs

How to remove air bubbles

Dealing with lumps

Rolling out the dough

Assembling the choux

Cooking the choux buns

Taste Test

Freezing the eclairs

Intro

Making the dough

Adding the eggs

Cleaning the knife

Filling a pastry bag

Making the gnocchi

Ingredients

Assembling the swan

Conclusion

Intro

Toasting the dough

Shaping the choux

Cutting the Craquelin Biscuits

Craquelin filling

Making the custard filling

Making the Glaze

Making the lids

Dusting the Craquelin

Conclusion

Shape into a cylinder 3cm(1.2inch) in diameter

Turn the heat off add the flour

The egg is the only agent to expand the dough

Add 2 to 3 tablespoons of beaten egg at a time

Transfer to a piping bag fitted with 1.2cm(1/2inch) tip

Add 2 to 3 tablespoons of hot milk mixture to egg mixture

Return the mixture back to the pot

Cook over medium heat stirring constantly

Add butter and mix to combine

Pipe the pastry cream

Choux Au Craquelin

a pinch of salt

unsalted butter 40g (3 tbsp)

brown sugar 40g (3 1/5 tbsp)

water 120 ml (1/2 cup)

flour 60g (1/2 cup)

whipping cream 100 ml (1/2 cup)