Choux

all-purpose flour (150 g) • water (120 ml) • unsalted butter (40 g) • sugar • salt • eggs • Vanilla extract • Enough vegetable oil for frying • powdered sugar or a small bowl of honey

water (125 grams) • all-purpose flour (80 grams) • unsalted butter (60 grams) • large eggs (about 125 grams) • sugar (2 grams) • salt (2 grams) • Piping • heavy whipping cream (30 cl) • vanilla sugar (or 2 teaspoons vanilla sugar)

egg yolks • low-fat milk (155 ml) • cornstarch (15 g) • sugar (30 g) • unsalted butter (70 g) • homemade or store-bought praline paste (80 g) • gelatin or 1/2 teaspoon powdered gelatin (2 g) dissolved in 2 1/2 teaspoons cold water (12 g) • water (125 g) • low-fat milk (125 g) • unsalted butter (110 g) • large eggs, about 1 cup (250 g, weigh to be precise!) • granulated sugar (5 g) •

Choux Pastry: • all-purpose flour (150 grams) • unsalted butter (100 grams) • water (240 ml) • eggs • granulated sugar (5 grams) • fine salt (5 grams) • untreated orange • heavy cream (80 ml) • mascarpone (200 ml) • powdered sugar (15 grams) • Cointreau •

water (120 g) • salt • unsalted butter (50 g) • all-purpose flour (75 g) • large eggs • powdered sugar • milk (500 g) • egg yolks • powdered sugar (100 g) • all-purpose flour (50 g) • dark chocolate chips or pieces (120 g) • dark (or white) chocolate (100 g) •

Chocolate Pastry Cream: • egg yolks • granulated sugar (60 grams) • cornstarch (18 grams) • all-purpose flour (6 grams) • unsweetened cocoa powder (15 grams) • milk (30 cl) • unsalted butter (30 grams) • Choux Pastry: (makes about 8 éclairs) • water (75 grams) • milk (75 grams) • granulated sugar (3 grams) •

water (250 ml) • unsalted butter (110 g) • all-purpose flour (125 g) • eggs • milk (500 ml) • eggs • all-purpose flour (30 g) • sugar (80 g) • Lemon juice • egg whites • sugar (100 g)

cream cheese (about 250 grams) • smoked salmon • Fresh dill • lime • all-purpose flour (about 125 grams) • water (about 200 ml) • unsalted butter (about 75 grams) • eggs • salt

Choux Pastry: • water (240 ml) • unsalted butter (100 g) • all-purpose flour (150 g) • eggs • Coffee Diplomat Cream: • Pastry cream + coffee extract + whipped cream

Makes 14 cream puffs: • water (60 ml) • milk (60 ml) • salt (2 g) • sugar (4 g) • unsalted butter (50 g) • all-purpose flour (75 g) • large eggs • milk (400 ml) • sugar (40 g; divided: 2 tablespoons + 1 tablespoon) • vanilla extract • large eggs •

water (150 grams) • butter (80 grams) • all-purpose flour (120 grams) • eggs • granulated sugar • salt • dark chocolate (200 grams) • milk (about 150 ml)

unsalted butter, softened (40 grams) • packed light brown sugar or cane sugar (50 grams) • all-purpose flour (50 grams) • pink food coloring • whole milk (50 grams) • water (50 grams) • unsalted butter (45 grams) • salt • sugar • plus 1 tablespoon all-purpose flour (55 grams) • large eggs, lightly beaten (about 100 grams) • mascarpone cheese (250 grams) •

milk (62 g) • water (62 g) • salt (1 g) • sugar (3 g) • all-purpose flour (70 g) • large eggs, weighed to 4 1/2 oz (125 g; about 3 small eggs, but weigh to be sure) • unsalted butter (75 g) • powdered sugar (150 g) • heavy cream • unsalted butter (50 g) • packed light brown sugar (60 g) • all-purpose flour (60 g) •

For the choux pastry: • water (250 ml) • salt • butter (100 grams) • all-purpose flour (150 grams) • eggs • For the pastry cream: • milk (500 ml) • egg yolks • sugar (100 grams) • all-purpose flour (50 grams) • vanilla bean •

water (50 grams) for the choux pastry • milk (50 grams) for the choux pastry • unsalted butter (45 grams) for the choux pastry • salt (2 grams) for the choux pastry • all-purpose flour (60 grams) for the choux pastry • large eggs for the choux pastry • milk (250 grams) for the pastry cream • egg yolks (about 3 large yolks, 50 grams) for the pastry cream • granulated sugar (60 grams) for the pastry cream • cornstarch (25 grams) for the pastry cream • unsalted butter (25 grams) for the pastry cream • dark chocolate (75 grams) for the glaze •

egg • unsalted butter (20 grams) • sugar (20 grams) • all-purpose flour (40 grams) • water (60 ml) • whole milk (125 ml) • vanilla bean • egg yolk • sugar (20 grams) • cornstarch (13 grams) • all-purpose flour (5 grams) • butter (13 grams) + 3 1/2 tablespoons butter (50 grams)

For 2 large Paris-Brest pastries • Choux Pastry: • eggs • water (250 ml) • unsalted butter (100 g) • all-purpose flour (150 g) • salt • Filling for 1 large Paris-Brest: • heavy cream, at least 30% fat (250 ml) • vanilla sugar (or 3 tablespoons vanilla sugar) • fresh strawberries

sugar (55 grams) • vanilla extract (15 grams) • all-purpose flour (25 grams) • eggs • milk (240 ml) • white chocolate (115 grams) • water (120 ml) • unsalted butter (60 grams) • all-purpose flour (80 grams) • eggs

Ingredients (makes about 30 cream puffs) ▪️For the choux pastry • water (500 ml) 2 tablespoons sugar (30 g) • salt 7 ounces unsalted butter (200 g) • all-purpose flour (350 g) 7 eggs • Sliced almonds • For the whipped cream • heavy whipping cream, very cold (600 ml) • mascarpone cheese • powdered sugar • strawberries (500 g)

water (125 g) + 1/2 cup milk (125 g) • salt (3 g) • unsalted butter (100 g) • all-purpose flour (150 g) • large eggs • egg for egg wash • Sliced almonds • Powdered sugar (optional) • milk (500 g) • plus 1 tablespoon granulated sugar (120 g) • egg yolks (about 5 large yolks, 80 g) • cornstarch (50 g) •

water (100 g) • milk (100 g) • unsalted butter (90 g) • salt (2 g) • sugar (2 g) • all-purpose flour (110 g) • large eggs (about 200 g) • milk (500 g) • large egg yolks (100 g) • plus 1 tablespoon sugar (120 g) • cornstarch (50 g) • unsalted butter (120 g) •

Choux Pastry: • water (125 g) • milk (125 g) • all-purpose flour (150 g) • unsalted butter (100 g) • large eggs (about 250 g) • salt (5 g) • Praline Mousseline Cream: • milk (750 g) • granulated sugar (200 g) • egg yolks (from about 10-12 large eggs, 200 g) • unsalted butter (375 g) •

water (125 g) • milk (125 g) • all-purpose flour (140 g) • unsalted butter (110 g) • eggs, lightly beaten (about 4 large eggs or 250 g) • semisweet chocolate (250 g) • milk (1.5 liters) • cornstarch (150 g) • large eggs

water (240 ml) • butter (80 grams) • all-purpose flour (120 grams) • eggs (about 200 grams) • milk (750 ml) • sugar (150 grams) • instant custard powder (67.5 grams) • praline chocolate (150 grams) • dark praline chocolate (150 grams) • butter (140 grams) + 10 tablespoons butter (140 grams)

For the choux pastry • water (240 ml) + 1 pinch salt • butter (80 grams) • all-purpose flour (150 grams) + 2 teaspoons baking powder • egg for brushing and 4 eggs for the dough • milk (480 ml) + vanilla • eggs • sugar (80 grams) • cornstarch (30 grams) • dark rum or Grand Marnier (if you prefer non-alcoholic, add extra vanilla)

For the choux pastry • For the craquelin: • unsalted butter, softened (40 g) • light brown sugar (50 g) • all-purpose flour (50 g) • salt • Round cookie cutter • For the choux pastry: • all-purpose flour (about 80 g) • unsalted butter (60 g) • water (125 g) • large eggs (about 125 g) •

Choux Pastry • water (50 grams) • milk (50 grams) • salt (1 gram) • unsalted butter (45 grams) • all-purpose flour (55 grams) • eggs • poppy seeds • Lime Butter • unsalted butter (90 grams) • untreated lime • Salt, pepper •

medium eggs or 2 large eggs • black pepper and nutmeg • shredded Gruyère cheese (about 150 grams) • egg yolk for brushing • For the choux pastry: 1 cup water (1/4 liter), 7 tablespoons unsalted butter (100 grams), 1 1/4 cups all-purpose flour (150 grams), and 1 teaspoon salt

water (250 ml) • butter (60 g) • salt • all-purpose flour (150 g) • eggs • sugar (50 g) • eggs • milk (250 ml) • all-purpose flour (30 g) • Vanilla extract • unsweetened cocoa powder (such as Dutch-process) • Fondant (or use store-bought white fondant) •

water (125 g) • milk (125 g) • unsalted butter (110 g) • large eggs • granulated sugar, heaping • fine sea salt • plus 2 tablespoons all-purpose flour (147 g) • milk (333 g) • heavy cream (about 25 g, 35% fat) • egg yolks (about 4 large yolks, 65 g) • plus 1 tablespoon granulated sugar (75 g) • cornstarch (30 g) •