The Art of Patisserie

Indulging in the world of hand-made butter based pastry at the Edinburgh New Town Cookery School.

Choux Pastry

A surprisingly easy pastry for making Eclairs, Choux¬†Buns and my favourite, Profiteroles! This pastry can be made in advance, placed/spooned/piped onto a baking sheet and frozen before baking. You can then bake from frozen. Makes 8-10 Choux Buns 85g Butter, cubed 220ml Water 105g Plain Flour, well sifted a pinch of Salt 3 Eggs, beaten…