I've never made choux pastry before and have always been a bit scared of it. But Lu loves coffee choux buns and I've been promising for ages to try making them for her. I finally took the plunge today, fully expecting the whole thing to go horribly wrong... but it turns out there is nothing to fear! It's actually incredibly quick and easy, uses a tiny amount of store-cupboard ingredients, and according to Delia (who I trust on all baking matters), it is best NOT to use a piping bag but spoon the dough onto a baking sheet for a crisper choux. She also recommends using strong white bread flour rather than plain flour (as it has a higher gluten content and makes them even crisper), something I'll try next time. Because I'm definitely making these again! Delicious, light, airy, crispy, creamy, sweet delights. I want to try them with caramel on top, or an Earl Grey pastry cream, or fresh raspberries folded into whipped cream. I've fallen in love with Choux!