Extra cookstory

...what to do with a choux

Most versatile of the flour-and-butter combos that underpin France's repertoire of patisseries, choux is a hot-water pastry, a cooked panada prepared with butter, water and flour into which are beaten as many eggs as the paste will accept without curdling or losing it’s shape when dropped from a spoon. Once prepared, the dough can be baked, fried or poached.