Beignets are made from deep fried choux paste and split open and filled when cool. Churros are a variation on the choux recipe — no egg and deep-fried and dipped in chocolate or sugar.

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 ...

This recipe includes three delicious fillings – creamy smoked ... Add the flour into the hot liquid. Stir until a firm, smooth paste forms. Return the saucepan to a low heat to dry out the paste.

Remove from the heat. Continue to stir for 2–3 minutes, until the paste has cooled a little. Add the beaten eggs, just a little at a time to the choux paste, beating very well between each addition.

(If you don’t have a machine, buy coconut ice cream.) Recipes for choux paste – the versatile dough used for cream puffs and eclairs – call for varying amounts of egg. It’s hard to give ...

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 ...