Gas Mark 7. Line a baking tray with baking parchment and pipe 24 small mounds of choux paste, approximately the size of a 50p coin, leaving an inch space between each one. Place in the preheated ...

1. Preheat the oven to 200°C/180°C fan. Line a baking tray with baking paper. 2. For the choux paste; Sift the flour onto a sheet of baking paper. Heat the water, milk, salt and butter in a pan ...

Choux pastry, the base of pastries such as profiteroles, eclairs and gougere, is essentially a paste that when baked, captures steam within it to puff up and produce a hollow case. It’s the ...

Using a wooden spoon, stir to form a thick paste. Return to the heat and stir for 1 minute ... Instead of sprinkling the profiteroles or éclairs with water, place 4 ice cubes onto the floor of the ...

Using a wooden spoon, stir to form a thick paste. Return to the heat and stir for 1 minute ... place 4 ice cubes or a splash of water onto the floor of the oven – the steam will make the choux pastry ...

The paste should be smooth and shiny. The paste is ready to be used when it falls from ... Mix the diced chicken with the curry sauce. To serve: Slice open the choux and spoon in the wild mushroom and ...