​What the Pate' A Choux ?

Pate a Choux is your dough for cream puffs, profiteroles, and eclairs. It starts out as a cooked mixture of milk, flour and butter. 

​​You have to cook the liquids out in this mixture so that the maximum amount of eggs can be incorporated. ​ The more eggs you can add to this, without causing it to lose its shape, the lighter and more hollow your baked puff will be.

​Pate a Choux, also known as choux paste, is more of a thick paste than a dough or even a ​batter. Instead of spreading into a pan, you have to use a pastry bag to 'pipe' the batter into shapes.​ 

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