Choux pastry

Choux pastry

Choux pastry swans
Alternative names	Pâte à choux
Type	Pastry
Place of origin	France[1]
Main ingredients	Butter, flour, eggs, water
Media: Choux pastry

Choux pastry, or pâte à choux (French: [pɑt a ʃu]), is a delicate pastry dough used in many pastries. The essential ingredients are butter, water, flour and eggs.

Instead of a raising agent, choux pastry employs its high moisture content to create steam, as the water in the dough evaporates when baked, puffing the pastry. The pastry is used in many European cuisines, including French and Spanish, and can be used to make many pastries such as eclairs, buns, cream puffs, profiteroles, crullers, beignets, churros and funnel cakes.