A cross section of a choux pastry case, showing the airy center and a crispy outer shell. Instead it uses air and moisture trapped in the dough to rise (water and eggs). And I find it pretty ingenious that choux pastry doesn’t use a chemical raising agent to rise. I used to eat a lot of eclairs and cream puffs when I was little, so choux pastry has a special place in my heart. And depending on who you ask, choux pastry is either super easy or insanely difficult to make. Flour, eggs, butter and water are all you need to make it. It’s a light, airy, crispy pastry used to make chouquettes, cream puffs/profiteroles (both sweet and savory), choux au craquelin, croquembouches, gougères, French crullers and more. So what do we know about choux pastry (Also known as Pâte à Choux) ? What variations can I try with choux pastry dough?.

Here’s what gives me the most consistent results for choux pastry.Can I use pastry flour or bread flour instead of AP Flour?.

Why are my pastries too dry, doughy or crumbly.

My choux pastry shells have too many cracks or it looks irregular.

Why are my pastry shells flat, soft, and soggy?.

What is PERFECT choux pastry (Pâte à Choux)?.

Why is homemade choux pastry simply better?.

So what do we know about choux pastry (Also known as Pâte à Choux)?.

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