Choux pastry
Choux pastry (pâte à choux) is a form of light pastry used to make profiteroles or eclairs. Its raising agent is the high water content, which boils during cooking, puffing out the pastry. Unlike puff pastry, it uses eggs.
Related Topics:
Pastry - Profiterole - Eclair - Raising agent - Puff pastry - Egg
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