Choux pastry, or pâte à choux (French: [pɑt a ʃu]), is a delicate pastrydough used in many pastries. Basic ingredients usually only include butter, water, flour and eggs (auxiliary ingredients and flavorings are also added).
Instead of a raising agent, choux pastry employs its high moisture content to create steam, as the water in the dough evaporates when baked, puffing the pastry. The pastry is used in many European cuisines, including French cuisine and Spanish cuisine, and is the basis of many notable desserts, including profiteroles, éclairs and churros.
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