Pâte à Chou

Cream-puff Dough

Preparation info

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Pâte à Chou is a soft batter-type pastry dough. It is the foundation for simple cream puffs to be filled with whipped cream or it makes lavish and exciting structures as well buttressed as Notre Dame.

La Religieuse, with its elongated chocolate-coated éclairs, reminds one of the flowing black robes of the nuns for which the pastry was named.

Croquembouche is a pyramid of small cream puffs, called profiteroles, held together with a mortar of caramelized sugar. Translated, “Cr

Ingredients

Method