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! 🙂