W ith a crisp choux pastry shell, a silky chantilly cream filling, and a dusting of sweet powdered sugar, this French-style favorite is just as perfect for a cozy night at home with friends and ...

Potential pitfall: Soggy or collapsed profiteroles The choux pastry must set fully in the oven – the humidity trapped inside the hollow interiors will soften the crisp outer shell given half a ...

Choux pastry, the base of pastries such as profiteroles, eclairs and gougere, is essentially a paste that when baked, captures steam within it to puff up and produce a hollow case. It’s the ...