Choux Pastry Production

Choux pastry can be a difficult batter to master.  The batter is made with only butter, water, eggs and flour.  Used in the making of profiteroles, croquembouches, churros and our chocolate eclairs (high tea & larger individual portion sizes) the batter needs to be piped in a single movement to prevent any distortion in the baked product.  The baking of the batter allows the pastry to cook and swell without splitting.  Once cool, the baked eclair is filled with cream and garnished with dark chocolate and a drizzle of white chocolate for effect.  Enjoy!