Pâte à Choux

In terms of method and chemical process, pâte à choux is a bit of a maverick. Because the flour is added directly to a solution of boiling milk, or water, and melted butter, the fat element is dispersed evenly throughout the flour particles. Not unlike laminated pastry (such as pâte feuilletée; see next entry), pâte à choux rises when trapped humidity expands as it turns to steam. The high proportion of egg in the preparation stabilizes and binds it. Éclairs, religieuses, gâteau St. Honoré, and Paris-Brest are all examples of how pâte à choux is used.