Our Pâte à Choux from my new cookbook, Everyone Can Bake, is one of the most versatile bases in all of pastry. Depending on what shape you pipe it in, it can be used to make cream puffs, profiteroles, éclairs, Paris-Brest, and more.
Here, I fill mine with pastry cream (the recipe is a few videos back and also in the book).
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› Cream puffs/profiteroles: Pipe 1 1/2 in (4 cm) rounds, 1 in (3.5 cm) apart, smooth points w/ fingertips
› Éclairs: Pipe 5-in (13 cm) long éclairs, 1 in (2.5 cm) apart
› Rings/Paris-Brest: Place an 8 in (20 cm) cake ring/pan on the parchment, trace a circle w/ a marker. Flip parchment ink-side down. Pipe a ring using the circle as a guide. Pipe another inside the 1st (so they’re touching). Pipe the 3rd ring on top.