Termbeginnerdraft

Choux pastry

Also searched as: profiteroles, éclairs

In short: A dough cooked in the pan: flour goes into boiling water and butter, then eggs are beaten in. In the oven, steam puffs it up hollow, as in profiteroles.

Related entries

Steam leavening (choux, puff pastry)

Cakes and baking

Sources · 1

Harold McGee: On Food and Cooking (2004), Kapitel Teige: Brandteig