John Torode and Lisa Faulkner served up Choux pastry 3 ways – choux buns, eclairs and paris-brest – on John and Lisa’s Weekend Kitchen.

The ingredients for the choux are: 250ml water, 250ml milk, 200g butter, cut into small pieces, 6g fine salt, 1 tsp sugar, 300g plain flour and 6 – 8 eggs (depending on how the mixture looks whilst beating).

Fillings / Toppings

Squirty Cream / Whipped Cream and/or jam

Melted chocolate, to top eclairs

For the Creme Patissiere: 280ml milk , 4 egg yolks, 60g caster sugar , 25g plain flour and 2 tsp cornflour.

See recipes by Lisa in her book titled : Tea and Cake with Lisa Faulkner available from Amazon now.