Choux pastry was my nemesis for a year or so. I’d made it twice, both times failing miserably, as all I seemed to be able to produce was sad, flat lumps of not-quite-pastry. I’m not sure how I managed to screw it up so badly, considering the first time I used the choux pastry recipe from the Sprinklebakes cookbook it was a raging success, can Heather Baird do no wrong?
I made choux puffs a few weeks ago without a hiccup, until I tried to make pastry cream and it was so delicious but also very runny. I then made a croquembouche.
