Choux pastry

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Choux pastry, or pâte à choux (French: [pat a ʃu]), is a delicate pastry dough used in many pastries. The essential ingredients are butter, water, flour and eggs. Instead of a raising agent, choux pastry employs its high moisture content to create steam as the water in the dough evaporates when baked, puffing the pastry. The pastry is used in many European cuisines, including French and Spanish, and can be used to make many goods such as eclairs, Paris-Brest, cream puffs, profiteroles, crullers, beignets, churros and funnel cakes.

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