Choux pasty is a dough made of simple ingredients and is mostly used for filling eclairs, profiteroles and small puffs. It's so easy to make!
Choux pastry differs from other pastries in that it is cooked twice, once on the hob and then again in the oven. This dough is the basis for the French classics profiterols, eclairs and cream puffs. Choux pastry may seem difficult to make, but you will be surprised how easy it is. Follow our step-by-step recipe below and make delicious eclairs, cream puffs or profiteroles etc.
Choux pastry is made of flour, water, butter and eggs and it's slightly thicker than a batter, but not quite as thick as a dough. The name comes from the french word "choux" meaning cabbage - as these pastries reminds of little cabbages when they come out from the oven.
The pastry is thick enough so it can be scooped or piped into almost any shape you want, from small puffs, eclaires, profiteroles etc. These pastries don't contain any yeast or other leavening. Choux pastry are usually filled with pastry cream, whipped cream, lemon or orange curds, ice cream or any other fillings. You can drizzle with caramel, chocolate or dust with icing sugar or top with pearl sugar.
Or go savory! Cheesy gougères are made just by folding shredded cheese into the batter before scooping and baking. You can also add ground black pepper or other spices. I love serving these as an appetizer or a side dish for parties.