componentL1 · basicHistory unverifiedscratch: kitchen
Home choux
choux-basic · pastry · French
About
Cooked paste of water or milk, butter, flour, and eggs that puffs in the oven. It is the shell family for éclairs, profiteroles, and gougères.
History Unverified
Needs review: History sketch is general and unverified; do not treat dates or attributions as settled. Leave blank or revise from sourced notes before locking.
Pâte à choux is a classical French pastry paste. Attribution anecdotes remain unverified in this foundation sketch.
Sources
- Classical French pastry teaching (general)
Skill ladder
- L1 Home choux · this page
- L2 Choux pastry
- L3 Piping choux
- L4 Expert piped pâte à choux
Uses
- Choux panade 400 g
- Beaten egg 200 g
- Salt 1 g
Preparations used
Used in
- Expert piped pâte à choux plate dish
- Churro sticks dish
- Advanced Churro sticks dish
- Classic Churro sticks dish
- Éclair dish
- Service éclairs dish
- Profiteroles dish
- Advanced Profiteroles dish
- Classic Profiteroles dish
Similar in this layer
- Piping choux 0.94
- Choux pastry 0.94
- Expert piped pâte à choux 0.94
- Churro dough 0.46
- Advanced genoise 0.44
- Classic genoise 0.44
- Advanced french omelette 0.39
- Classic french omelette 0.39
Full raw-ingredient roll-up
Secondary view: every leaf ingredient with its path.
- 200.0 g Whole eggpath choux-basic → beaten-egg → whole-egg
- 198.5 g Waterpath choux-basic → choux-panade → water
- 99.3 g Unsalted butterpath choux-basic → choux-panade → unsalted-butter
- 99.3 g All-purpose wheat flourpath choux-basic → choux-panade → wheat-flour
- 3.0 g Saltpath choux-basic → choux-panade → salt
- 1.0 g Saltpath choux-basic → salt