Many of these classic desserts rely on two kinds of dough to give them their shape and texture: choux and puff pastry. Though both types of pastry have gained a reputation as some of the hardest ...

or the choux pastry has rested too much before being used. With the same dough, it is possible to make paris-brest, zeppole, ...

Éclair Sweet France An oblong pastry filled with a cream and topped with icing. Gougère Savory France A baked savory pastry made of choux dough mixed with cheese. Kok Sweet Greece A cream puff with a ...

Some French pastries also start with pâte à choux, or choux paste, a hot dough made by cooking water, butter, flour, and eggs together in a saucepan; when it bakes, it puffs up and is hollow ...

Because choux pastry is a cross between a batter and a dough, it's pipeable to form virtually any shape, from round puffs to elongated éclairs. It's baked in three steps, allowing time to rise ...

Here’s how to make it. It tastes just like a cream puff. This crust is made with the same batter as the classic French pâte à choux and is layered with creamy vanilla pudding, whipped topping ...