Not sure of the correct pronunciation but this is the dough used to make cream puffs, eclairs, profiteroles and croquembuches. It is made by beating eggs into boiled water, butter and flour. Pâte à Choux is so soft that it hardly supports itself before baking and often collapses after baking. It must either be spooned or piped i
nto shape. This is one of those recipes that is better left to the Professionals. ~ C
hef Wilkinson ~ 
