Choux pastry is made by cooking water and butter with flour on the stovetop, then adding eggs to make a soft dough. In the oven, moisture evaporates and the pastry puffs up, forming a hollow center. It is the base for desserts such as éclairs, profiteroles, and cream puffs.
Where It’s Used
“Pipe the choux pastry onto a baking sheet in evenly spaced portions using a piping bag.”
Cooking Tip
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