Choux pastry
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Origin
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Description
The only pastry where the dough is cooked twice — once on the stovetop, once in the oven. Flour is added to boiling water and butter, cooked until it forms a smooth ball that pulls away from the pan, then eggs are beaten in. In the oven, the high water content creates steam that inflates the pastry from inside, while the egg protein sets the structure. The result — éclairs, profiteroles, gougères, Paris-Brest — is simultaneously crisp, hollow, and light.
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The Thread
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Flavour Context
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Pillars V — VII
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