When baking choux pastry always use a greased tin - never baking parchment or greased glass as the eclairs will stick to it. Also when the tray is greased put a drop of water on it and swirl it around before you pipe the pastery out as to create more steam, which will help the choux rise more.
Choux Tip
Posted by Cara-Davey
Tell us what you think
Thank you {% member.data['first-name'] %}.
Explore more tipsYour comment has been submitted.