Pâte à Choux

Pâte à choux is one of my favourite doughs to work with because I can create so many shapes with this combination of milk, butter, salt, sugar, flour and eggs—from the long fingers of éclairs to the circular rings of the paris-Brest. But perhaps the most common form it takes is a small circular puff, from which it got its name—choux means ‘cabbage’ in French—and it’s also the sweet name that my mum calls my dad at home.