Cream Puff Pastry, Pâte À Choux

Appears in
On Food and Cooking

By Harold McGee

Published 2004

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Choux is the French word for “cabbage,” and choux pastry forms little irregular cabbage-like balls that are hollow inside like popovers. Unlike popovers, choux pastry becomes firm and crisp when baked. It provides the classic container for cream fillings in such pastries as cream puffs (profiteroles) and éclairs, and also makes such savory bites as cheese-flavored gougères and deep-fried beignets, whose lightness inspired the name pets de nonne, “nun’s farts.”