Choux pastry or as known in French, pâte à choux is a pastry dough that’s commonly used for the famous chocolate eclairs and profiteroles. It’s also the same dough used to make croquembouches or Pièce montée as seen as the centerpiece at weddings and formal banquets. It’s the steam from all the moisture that helps make it rise and puff during the cooking process. It’s best to dry them a little so they don’t collapse afterwards. The dough can also be deep fried similar to churos or doughnuts with just a little sprinkle of sugar. Either way, it’s a versatile recipe everyone should learn. See my chocolate eclairs recipe.