How to Make Choux Pastry or Pâte à Choux

Choux Pastry, or Pâte à Choux, is used to make eclairs, cream puffs, croquembouche and is perhaps the most popular dessert made at home by Europeans. Fillings can be pastry cream with or without fruit, whipped cream, ice cream and savory such as chicken salads and others. In professional bakeries, choux paste is often made only once a week and the non-filled pastry “shells” are frozen. When needed they are defrosted, placed briefly in oven, and filled as required. You can successfully do the same at home. #dixiecrystals #chouxpastry #pateachoux

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