Looking for choux pastry recipes? Try our choux ideas including profiteroles recipes (chocolate profiteroles, salted caramel profiteroles and more), easy eclairs (chocolate eclair ideas and summery strawberry eclairs) and cream puff recipes. Plus, we’ve included a video to teach you how to make a piping bag to make sure you fill your choux buns without the hassle.
We have also included other patisserie recipes for inspiration if you’re putting together an afternoon tea spread, including mille feuille and the perfect macaron recipe.
Check out our choux pastry and patisserie ideas here…
Profiteroles are easier to make than they look. Especially using this simple recipe. Salted caramel adds a touch of luxury to the choux buns for a dinner-party dessert. Recipe from NAC restaurant in London. Try our other caramel recipes for baking here.
You can buy dried lavender in a jar by Bart Spices (available in most good supermarkets, or online at bartspices.com). Or use Waitrose Cook’s Ingredients lavender sugar instead of the lavender and sugar, just weigh out 30g. Make the profiteroles ahead and keep for 1-2 days in an airtight box.
Take your éclairs to the next level with step-by-step help from the olive test kitchen. Craquelin is similar to a crumble mix, and when baked on top of the choux buns, gives a crackly, crisp top, typical in classic patisserie.
These light and airy strawberry éclairs are a fantastic summery twist on the classic chocolate. They’re a little effort, but look stunning – they’ll be a hit with adults and kids alike. You can get strawberries all year round now, but they’re at their best from June until August, so make the most of them. Check out our strawberry recipes here for more inspiration.
There are a couple of techniques involved here: for the choux pastry and caramel, but they aren’t really that tricky and you’ll end up with a seriously impressive pud. The empty, cooked choux buns can be frozen for a few months – defrost them and give them a blast in a warm oven to re-crisp before using.
Master the art of French patisserie with the classic mille feuille recipe. Delicate layers of puff pastry, fresh summer berries and sweet calvados cream make this tea time treat a show-stopping recipe to serve to your friends and family.
They’re a bit of a labour of love, but macarons aren’t that difficult to make and everybody will think you are a genius. The powdered egg white gives you a crisp light finish and the raspberry and white chocolate flavours make them the perfect afternoon tea treat.