Baking Choux Pastry

Choux pastry puffs up as it bakes, but it must cook further to become dry and crisp. To help it rise evenly, score the dough with a fork before cooking and leave plenty of space for it to expand on the baking sheet. The dough produces a good deal of steam; in a standard electric oven, the door should be propped open slightly after 10 minutes cooking, but do not open the door completely as partly cooked choux is liable to deflate in a cold draft.