A light-as-air French pastry, choux balances out rich and creamy desserts, from éclairs to a towering croquembouche.
For the best choux pastry, follow Rodney Dunn’s step-by-step masterclass.
Paris-Brest with hazelnut praline cream
Paris-Brest with hazelnut praline cream
Scatter extra praline inside this light-as-air choux pastry ring for a small and surprising crunch.
Gâteau Saint-Honoré
Gâteau Saint-Honoré
This eye-catching puff pastry and meringue cake is a classic known for its outer ring of choux balls, which are dipped in caramel for a crunchy contrast to the creamy filling.
Choux puffs with chocolate and Armagnac ice-cream
Choux puffs with chocolate and Armagnac ice-cream
A royal boozy ice-cream sandwich with a dark chocolate crème somptueuse drizzled on top.
Croquembouche
Croquembouche
Possibly the peak of theatrical dessert feats, the croquembouch is a dramatic caramel-glazed centrepiece.
Choux pastries with pistachio cream
Choux pastries with pistachio cream
Serve with strawberries and add a hint of grated lemon zest to the choux pastries for a fruity-citrus touch.
Vanilla-caramel éclairs with chocolate glaze
Vanilla-caramel éclairs with chocolate glaze
Don’t worry about waiting; these éclairs are best while the dark chocolate glaze is still warm.
