profiteroles, , éclairs, , French crullers, , St. Honoré cake, Parisian gnocchi, dumplings, chouquettes (unfilled choux pastry paired with pearl sugar) and gougères. Choux pastry is usually baked, but for beignets, it is fried. In Spain and Latin America, churros are made of fried choux pastry, sugared and dipped in a thick hot chocolate for breakfast. In Italian cuisine, choux pastry is the base for zeppole di San Giuseppe which are cream-filled pastries eaten on March 19th for the feast of Saint Joseph. In Austrian cuisine, one variation of , a sweet apricot dumpling cooked in simmering water, uses choux pastry; in that case it does not puff, but remains relatively dense. Choux pastries are sometimes filled with cream after baking to make cream puffs or éclairs. A is covered in a "crackly" sugar topping — and often filled with pastry cream, much like an éclair. Chouquette A (), a diminutive of , is a small, round, hollow choux pastry covered with pearl sugar. Unlike éclairs which are also made with choux pastry, chouquettes are bite-sized and hollow on the inside. Chouquettes originate from Paris, and can be enjoyed at anytime of the day whether it be for breakfast, or as an afternoon snack. Gallery See also List of choux pastry dishes List of pastries Pastry References External links Doughs French pastries Choux pastry