Pastry Chef shows how to make Choux Pastry (Dough for Puffs, Eclairs, and more))
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YouTubeJess Wang Pastry
Pastry Chef shows how to make Choux Pastry (Dough for Puffs, Eclairs, and more))
The universal dough for puffs, eclairs, & Paris Brest Pate a choux is a ratio 2:1:1:2 2 parts liquid 1 part butter 1 part flour 2 parts egg (by weight) Full recipe breakdown with measurements and bonus chef tips you don’t want to miss on my Substack https://jesswangpastry.substack.com/
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