Bake for 10 minutes. Reduce the oven temperature to 190C/170C Fan/Gas 5. Cook the choux for a further 10 minutes until golden-brown. Pierce each bun with a skewer to allow the steam to escape.

The bakers were tasked with creating towering choux pastry profiteroles ... that's quite special." *The Great Christmas Bake Off airs this festive season on Channel 4.

Take on the éclair as your next Bake Off challenge. Paul Hollywood’s easy recipe ensures crisp, light choux pastry every time. Preheat the oven to 200C/400F/Gas 6. Generously grease a baking ...