Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Choux pastry along with all the Choux pastry containing recipes presented on this site, with 4 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Choux pastry recipes added to this site.

These recipes, all contain Choux pastry as a major wild food ingredient.

Choux pastry is a form of pastry that has a reputation for being difficult to make and work with. However, Choux pastry is all in the technique required to make it and once you have learnt this it's not at all difficult to make.

Choux pastry is a very light pastry that's double-cooked. It's made with plain flour, salt, butter, eggs, milk and a little sugar (if made for a sweet dish). Generally it's made for profiteroles, eclairs and choux puffs. Choux pastry is also the basis for gâteaux St Honoré. However, it can also be used for savoury pastries and is commonly used with cheeses.

It is essential that you pre-heat your oven before baking choux pastry otherwise it won't set and if you take the pastry out of the oven before it has thoroughly cooked (ie is firm to the touch) then it will simply collapse. Also remember that filling should not be added until the very last minute otherwise it will cause the choux to sag.