Dish

Choux Pastry

Choux pastry is made with a mixture of flour, butter, water, and eggs. The mixture is cooked on the stove until it forms a smooth dough, which is then piped or spooned onto a baking sheet and baked until puffed and golden brown. Choux pastry can be filled with a variety of sweet or savory fillings, such as whipped cream, pastry cream, or cheese.

European cuisine› Western European cuisine› French cuisine

Pastry

Origins and history

Choux pastry originated in France in the 16th century and was originally used to make savory dishes, such as cheese puffs. It was not until the 19th century that choux pastry began to be used to make sweet dishes, such as cream puffs and eclairs. Today, choux pastry is popular throughout the world and is used to make a variety of sweet and savory dishes.

Dietary considerations

Choux pastry is not suitable for those with egg allergies, as it contains a large amount of eggs. It is also not suitable for those with gluten allergies or sensitivities, as it contains wheat flour.

Variations

There are many variations of choux pastry, including different shapes and sizes. Some choux pastry is filled with a savory filling, such as cheese or ham. In Italy, choux pastry is often filled with a sweet ricotta filling and is called bignè di ricotta.

Presentation and garnishing

Choux pastry can be presented on a platter or arranged on a tiered cake stand. It can be garnished with powdered sugar or fresh fruit.

Tips & Tricks

When making choux pastry, it is important to use room temperature eggs and to add them one at a time to the dough. It is also important to bake the pastry until it is puffed and golden brown.

Side-dishes

Choux pastry can be served on its own or filled with a sweet or savory filling. It can also be served with a side of fresh fruit or a salad.

Drink pairings

Choux pastry pairs well with a variety of drinks, including tea, coffee, and champagne. In France, it is often served with a glass of champagne or a kir royale.