Pâte à Choux

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A friend who almost never cooks recently made gougères — baked puff pastries with cheese. “I could not believe how easy that was,” he told me. In fact, I can’t think of anything as impressive that needs so little work.

The secret to gougères — and cream puffs, profiteroles, éclairs, even churros — is pâte à choux (paht-ah-SHOO), a dough that’s endlessly useful, shockingly uncomplicated and fast to make.

The secret to gougères — and cream puffs, profiteroles, éclairs, even churros — is pâte à choux (paht-ah-SHOO), a dough that’s endlessly useful, shockingly uncomplicated and fast to make.

Read the rest of this article and get the recipes here.

Posted in Baking

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