Choux pastry

Choux pastry refers to a dough cooked in two stages: a mixture of water, butter, flour and salt is dried over heat to form a panade, before eggs are worked in gradually. During baking it swells and hollows into a central cavity. It is used for cream puffs, eclairs, chouquettes, religieuses and the base of the Paris-Brest, which is filled with praline mousseline cream.