pâte à choux

Definition

A light pastry dough cooked on the stovetop before baking, used for éclairs, profiteroles, and gougères. The only dough that gets cooked twice and somehow becomes hollow in the process—science is wild.

Example Usage

The pâte à choux needs to be smooth and glossy before you add the eggs, or your éclairs won't puff.

Origin

French, literally 'cabbage paste' (for its bumpy appearance when baked)

Fun Fact

Choux pastry puffs up because the moisture in the dough turns to steam during baking, creating a hollow center perfect for filling with cream or custard.

Source: French pastry and baking techniques

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