pate à choux

Pâte à choux, or choux pastry, is a type of light, airy dough made by cooking a mixture of water, butter, flour, and eggs. When baked, it puffs up because the moisture turns into steam, creating hollow, crisp shells. This versatile dough is the foundation for many classic pastries like cream puffs, éclairs, and profiteroles. Its unique preparation involves a specific cooking method to develop the right texture and structure, allowing it to hold filling or toppings effectively. Pâte à choux combines simplicity with technical precision, resulting in a delicate yet sturdy pastry base.