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'''Choux pastry''', also known as '''pâte à choux''', is a light pastry dough used in many pastries. It contains only butter, water, flour, and eggs. Instead of a raising agent, it employs high moisture content to create steam during cooking to puff the pastry.

== Ingredients ==
* '''Butter''': Butter is the fat component in the dough. It contributes to the flavor and the texture of the pastry.
* '''Water''': Water is used to bind the ingredients together. It also turns into steam in the oven, which helps the pastry to puff up.
* '''Flour''': Flour provides the structure for the pastry. It absorbs the water and forms a sticky dough.
* '''Eggs''': Eggs are used for additional liquid, for leavening and to add flavor and color.

== Preparation ==
The dough is made by heating the water and butter, adding the flour and stirring vigorously, then incorporating the eggs. The dough is then piped through a pastry bag or dropped with a pair of spoons into small balls and baked to form either profiteroles or éclairs.

== Uses ==
Choux pastry is used in a variety of dishes, both sweet and savory. These include:
* '''[[Profiteroles]]''': Small puffs of choux pastry, often filled with cream and topped with chocolate sauce.
* '''[[Éclairs]]''': Long, thin pastries made with choux dough filled with cream and topped with icing.
* '''[[Croquembouche]]''': A tower of caramel-glazed profiteroles, often served at weddings in France.
* '''[[Gougères]]''': A savory cheese puff made with choux dough.

== See also ==
* [[List of pastries]]
* [[French cuisine]]

== References ==
<references />

{{stub}}

[[Category:Pastries]]
[[Category:French cuisine]]
[[Category:Baking]]
[[Category:Cooking techniques]]

Choux pastry - Revision history

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