Choux pastry differs from other pastries in that it is cooked twice, once on the hob and then again in the oven. The high moisture content causes the pastry to rise in the oven which results in a crispy shell with hollow middle. Choux pastry is the basis for the French classics profiteroles, éclairs and gougères.
For savoury choux buns, try adding a pinch of salt and grated Parmesan to the mixture before cooking
Choux pastry can be filled with cheese sauce for a delectable gougère, piped into lengths and coated with chocolate for éclairs or deep-fried and rolled in sugar for a light-as-air snack.
Choux pastry can be used for sweet or savoury dishes such as Martin Wishart's savoury choux buns or Paul Heathcote's Profiteroles with passion fruit cream and chocolate sauce.
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