It’s really just not possible to watch the Great British Baking Show at any length and not want to make choux buns. Especially in the earlier seasons, one could easily conclude that choux pastry held the keys to the kingdom. On TV, the stuff really does look magical. It goes into the oven looking like little kiss-shaped things, but it come out looking like big, puffy balloons. Pastry magic!

Also, Cook’s Illustrated ran an article about Choux au Craquelin that pushed me over the edge. Choux had to happen.

I’ve made choux before, and have even taken a one-day pastry class from the queen herself (Joanne Chang) which included choux. It never struck me as that difficult, but it seems that the GBBS contestants are often asked to make choux without the benefit of an actual recipe. For me, and for pretty much any typical home cook, this would not be possible.

I forgot to take notes on these, but I did take pictures (not usually this careless!). I hazily recall being irked that whatever recipe I used called for a 1″ piping tip, but I found that there really is no such thing for the home baker. I have since managed to find one, but it can’t be used with most couplers. This launched a whole piping tip buying project that I won’t bore you with. Another project that I wouldn’t normally have time for.

I note that my eclair looks “informal”, as Prue Leith might say. Paul Hollywood would say that it looks like it’s been dropped on the floor. Nonetheless, I do remember that it was very satisfying to eat.