In France, different variations of choux pastry have specific names, such as choux à la crème, éclairs, gougères, profiteroles and chouquettes.

This pastry serves as a base for cakes, pastries, cream puffs and fruit tarts.

Adapt this recipe by using any leftover vegetables or herbs in your fridge. Use the same quantities as indicated in the recipe.

The cooking time required to melt the butter in step 1 will depend on the temperature of the butter.

For better results, leave the cut dough to dry 1-2 hours on a floured cloth.

It is often assumed that puff pastry is easier to buy...not anymore! This easy recipe allows you the satisfaction of knowing you’ve made it yourself, and makes a great base for pastries, cream puffs and fruit tarts.

You can find junket tablets at most major supermarkets and online. You can find non-iodised salt at most major supermarkets.