The Kitchn’s Baking School Day 2: All about pâte à choux.
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It’s the second day of Baking School and we’re diving straight into our first French pastry lesson. Pâte à what? Please don’t be alarmed or head for the hills just yet; it is not as intimidating as it sounds, and it is actually an incredibly rewarding and basic pastry that will let you do so many things. If you were in a pastry program at a fancy culinary school, this is one of the first things you would learn, and we want to start you off right.
Pâte à choux (pronounced pat-a-shoe), or choux paste, is simply a roux (cooked flour and butter) mixed with eggs. It is what cream puffs, eclairs, and even some donuts are made from.