Choux pastry is a fluid dough obtained by cooking water and butter with flour on the stove and then adding eggs. As the moisture inside evaporates in the oven, it puffs up to form a hollow structure. It forms the base of desserts such as éclairs, profiteroles, and cream puffs.
Where It's Used
“Pipe the choux pastry onto the tray in evenly spaced portions using a piping bag.”