Choux Pastry (Pâte à Choux)

Choux pastry is also known as choux paste or pâte à choux. It is a French pastry dough that is cooked twice: first over stovetop and then oven baked. The most popular choux pastry recipes are for profiteroles (cream puffs), eclairs, and French cruller donuts. Choux pastry is also used to make savory recipe such as gougeres. A fresh gougere is slightly crunchy on the outside, yet soft on the inside. It should feel light in weight, like little pillows, when you pick them up. I highly recommend trying these black pepper gougeres.

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