Choux pastry

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Chou(x) pastry, paste, or dough (French pâte à choux, German Brandteig) is a light pastry dough used to make profiteroles, croquembouches, eclairs, beignets, and gougères. It contains only butter, water, flour, and eggs. Its raising agent is the high water content, which creates steam during cooking, puffing out the pastry.

Choux pastry is usually baked, but for beignets, it is fried. In Austrian cuisine, it is also boiled to make Marillenknödel, a sweet apricot dumpling; in that case, it does not puff, but remains relatively dense.

[edit] External links

• Bigne’ (Pâte à Choux (choux pastry)) with illustrated instructions