Choux Pastry | Bradley's Baking Basics

Just WISH, recipes could be stated in BOTH: Metric & IMPERIAL measure? If you want videos watched in-full by Americans it’s quite confusing. Americans who (trust me), unless you’re a nurse like me, taught metric system for dispensing medications, most Americans have no real affinity for the Metric system.
We don’t prefer that extra step of CONVERSION for baking, as most measuring cups in the 🇺🇸 are marked in Imperial.
Sure metric is sometimes marked, but not as easily read.

will definitely have to try this one! thanks!

WOW. I would love these filled. So professional looking. Tfs Bradley.  :)

Hello Brad; many thanks for this wonderful tasty bake Video great.. i wish you a wonderful weekend, regard from The CK51, Tom ;)

Mmmm those look delicious! Great tip to put Hot Water on the bottom! Great job!

AWESOME!!! Great job!! Thumbs up!

Nicely done!
It's been too long since I whipped up a batch of Choux. Now need to get to it!

This is so nice, you have a good baking skill. thumbs up

Great tutorial!! Love how simple you make it :)

Thanks for the recipe Bradley! You make it so easy. I'm a sub:)

That looks so good. I love making Pate a choux dough.

Yummy! I've always wanted to try and make these.