Choux Pastry – Sweet & Savory

Choux pastry or pâte à choux is a light pastry dough used to make profiteroles, croquembouches, éclairs, French crullers, beignets, St. Honoré cake, quenelles, Parisian gnocchi, dumplings, gougères, chouquettes, craquelins and churros. It contains…butter, water, flour and eggs. Wikipedia













back to menus

15 thoughts on “Choux Pastry – Sweet & Savory”

    1. Thanks! And I think Choux is such a cheat – it always seems intimidating until you try it and then a whole world opens up. As I posted this little menu I realize I need to make a lot more things with Choux. 🙂 Eclairs, for one!!

          1. I agree. I’d have to make it worth my while though by frying a bunch of other things at the same time to get the most out of the oil but the possibilities … samosas, kibbeh, gulab jamun, corn dogs, fish tacos. Don’t know which to choose.

Comments and discussion always welcome - tell me what you think.

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s