Although it is grouped with pastries, choux is quite different from them in terms of preparation techniques. However, the result is a crisp, risen mixture which forms a moist, airy cavity that can be filled in a variety of ways. Like other pastries, choux is used as a casing - most commonly for cream and fruit fillings.
Once the paste is ready to use it can be piped or spooned into shapes.
The cooking time for choux depends on the size and shape of the pastries. Very small items (cocktail-sized buns or small lattice shapes, for example) can be baked at 220°C for the entire cooking period. Bake larger items at 220°C for 10 minutes, then reduce the oven temperature to 190°C and cook for a further 15-20 minutes, or until the pastry is crisp and golden in colour. Reducing the temperature in this way ensures that the insides are cooked by the time the outsides are golden brown.