Power Puff! Magical Pâte à Choux

Pâte à choux, or known as choux (pronounced as “shoo”) pastry, is such a magical French pastry. Unlike many other pastries or cakes, choux pastry is light, airy and yes, it is meant to be hollow out of the oven! It is a clear manifestation of the power of steam, not only in driving an engine, but also in puffing up a dough twice or even triple its original size (If you are interested in understanding the science behind creating a hollow choux puff, The Food Physics explains it extremely well). I have realised how versatile choux pastry could potentially be. By using the fundamentally same recipe, you could compose an exciting medley of creative shapes, vibrant colours with delicious flavours.

Here, I’ll share 3 ways to make use of the choux pastry to create delectable desserts! Recipes will be shared in the next post. Stay tuned! 🙂

A. Classic Choux Swan

Swan body
A puff for the body of swan
Choux Swan
Choux pastry piped into a shape resembling a number 2. It is for the head and neck of swans.
choux swan
Cut the round “body” into half. For that piece at the top, cut it further half lengthwise, and those will be the “wings”.
Choux swan
Fill the bottom piece of “swan body” with chantilly cream, pastry cream or any filling of your choice.
Choux swan
Assemble the body, wings, neck and head to make a choux swan.

B. Chouquette

Pipe some choux dough and sprinkle with pearl sugar.
Here you go! Les chouquettes, little balls of crunchy sweet puff without any filling.

C. Custard Cream Puff

cream puff
Pipe some choux dough, and then top with a piece of cookie dough. The one in the picture is a matcha cookie dough.
Custard choux puff
Bake at 200 degrees (without fan) until the puff is brown, light and airy, for about 20 minutes or more.
Custard choux puff
Custard puff with cookie topping. As a variation, you can cut the puff into half, and fill it with mascarpone cheese cream and ladyfingers lightly soaked in coffee syrup. That’s the lovely tiramisu puff!
Custard choux puff
Pipe custard cream or diplomat cream filling into the choux puff. You can decorate with some icings or glaze, e.g. strawberry, green tea and chocolate glaze.


  1. Jonie Erbstein

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