The pastry will make 24 medium buns, 15 large éclairs, or 36 profiteroles. This recipe looks long but that's only because the methods are precisely detailed - it's not difficult to make! See tips for flavouring options and a gluten free chocolate choux option. Crème pâtissière is 15 minutes preparation and 90 minutes chilling; pastry is 30 minutes preparation and 30 minutes baking; ganache is 5 minutes preparation; assembly is 20 minutes.
For a gluten free chocolate choux pastry: Add 40g cocoa power with a reduced amount of 130g gluten free (or rice) flour. Watch carefully whilst baking due to the dark colour of the dough.
Try 1 tablespoon kirsch (cherry liqueur), or 1 teaspoon ground nutmeg.
You can add 2 teaspoons peppermint or almond extract, or the finely grated zest of one orange. Use white chocolate (reduce double cream to 75ml and don't add sugar) for the ganache with a chocolate choux pastry for a great alternative which looks stunning.