Choux pastry is a staple of French baking. The classic technique is the base for everything from eclairs to cream puffs, and the traditional Paris-Brest, a large choux pastry filled with hazelnut cream
Find out how to make your own with Sarah!

Get the recipe:
 about 1 and 1/2 cups (360 grams) water
 1 teaspoon (4 grams) salt
 6 and 1/3 ounces (180 grams) margarine
 2 1/2 teaspoons (8 grams) sugar
 2 cup (240 grams) flour
 7 eggs

For the full recipe, click here.

For more delicious baked goods, watch Sarah's Patisserie!