It's Choux Time!

When I say I will be making choux pastry or profiteroles often people look at me as though I have just grown another head, usually because they believe choux to be incredibly tricky. Don’t get me wrong, French patisserie level choux is hard! But choux good enough to serve as dessert to friends is very doable. I think the key is in the preparation. Once you start making your choux, you will not really have time to measure your next ingredient. It’s best to have everything measured and ready to go before you start and to have a good read through of the recipe so you have a good idea of each stage. I always use Delia’s recipe and my mum’s copy of Delia Smith’s Complete Cookery Course has been u

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