Choux pastry

/tʃuː peɪstɹi/

[noun]

Choux pastry

[NOUN]

a light dough made with butter, flour, water, and eggs, used for making pastries like profiteroles and éclairs

What is "choux pastry"?

Choux pastry, also known as pâte à choux, is a light and airy pastry dough that is commonly used to make cream puffs, éclairs, and profiteroles. It is made by heating water, butter, and flour together in a pan until a thick dough forms, then adding eggs one at a time until the dough becomes smooth and glossy. The dough is then piped or spooned onto a baking sheet and baked until it puffs up and turns golden brown. Choux pastry has a crisp exterior and a hollow, airy interior, making it ideal for filling with a variety of sweet or savory fillings. It is a versatile pastry that can be used in a wide range of dishes, from decadent desserts to savory appetizers.

Examples

1. Regardless of its past, Every churro starts with a pate a choux or a choux pastry, which is just a mixture of flour, eggs, butter, sugar, salt, milk, and water.