Pâte à Choux

Pâte à choux, or choux paste, is not really a dough in the strictest sense, but rather a thick paste that could be described as a roux with the addition of eggs. There are many different recipes and philosophies to choose from when it comes to making this classic pastry. However, the one factor that holds true in each case is that the more eggs you are able to add to the base mixture (without causing it to lose its shape when piped), the higher and lighter your finished product will be, ideally becoming just a hollow shell.