The amount of egg needed for a successful Choux pastry is determined by how much can be absorbed by the flour (which can vary slightly from batch to batch) and the ratio between the water, flour and eggs in a particular recipe, and it is important to get the balance right. If too much egg is added or if it is added too quickly, the Choux's ability to rise when baked will be affected. Similarly, if not enough egg is incorporated, it won’t puff, causing it to be dense inside. But how can you tell if you have added the right amount of egg? The clue is in the consistency of the final Choux pastry.

When adding the egg, incorporate three-quarters of the quantity specified in the recipe first (in a number of batches). Then add the remaining egg just a teaspoonful at a time, beating vigorously after each addition. When enough egg has been added the mixture will be glossy and thin enough that a large spoonful will fall heavily from the spoon in one lump (without shaking or tapping the spoon on the side of the saucepan), but thick enough that it doesn't slide off easily. If you get this consistency right, it will make all the difference to how light, airy and well risen your Choux will be for your éclairs, gougères, profiteroles, Paris-Brest and croquembouche!

When making pastry for a large pie or tart think about the shape of your dish or tin before you shaping it ready to be rested in the fridge ready for rolling.

For example, if you’re going to make a round pie, shape your pastry it into a disc. But if your tart tin is rectangular, it’s a good idea to shape your pastry into a flat rectangle. This way you’re not trying to roll your pastry into a different shape than you have started with and you’ve given yourself a bit of a head start – the pastry not only will be easier to roll (as it will be an even thickness) but you also won’t have to handle the pastry as much to get it to the right shape for your dish or tin, resulting in better pastry (because, as we all know, pastry isn’t great when you handle it too much!)