Pate a choux, also called choux pastry or eclair paste, is a bake-shop staple that is easy to make and bake and results in stunning finished products.
Choux pastry is what is used to form the shell of cream puffs, profiteroles (miniature cream puffs) and eclairs, which are then piped full of pastry cream or whipped cream. The choux shells also can be filled with a savory filling — cut in half, the hollow shells are the perfect vehicle for salmon and cream cheese spread, herbed cream cheese or a flavorful mousse.
This unique pastry is made by boiling water, butter and salt, and then stirring in flour over the flame until it thickens.
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