Cream Puff Pastry Dough

Cream puff pastry dough, commonly known as choux pastry, is made by beating eggs, one by one, into a cooked paste—called a panade—of flour, water, and butter. Cream puff pastry dough is used to make éclairs, cream puffs, profiteroles, and little cheese puffs called gougerès. The techniques for making each of these are virtually the same; only the size and fillings differ. Éclairs are filled with pastry cream and coated with fondant; cream puffs are filled with sweetened whipped cream; and p