<P> Choux pastry , or pâte à choux ( French : ( pɑt a ʃu ) ) , is a light pastry dough used to make profiteroles , croquembouches , éclairs , French crullers , beignets , St. Honoré cake , quenelles , Parisian gnocchi , dumplings , gougères , chouquettes , craquelins and churros . It contains only butter , water , flour and eggs . Instead of a raising agent , it employs high moisture content to create steam during cooking to puff the pastry . The pastry is used in many European and European - derived cuisines . </P>
<P> Choux pastry , or pâte à choux ( French : ( pɑt a ʃu ) ) , is a light pastry dough used to make profiteroles , croquembouches , éclairs , French crullers , beignets , St. Honoré cake , quenelles , Parisian gnocchi , dumplings , gougères , chouquettes , craquelins and churros . It contains only butter , water , flour and eggs . Instead of a raising agent , it employs high moisture content to create steam during cooking to puff the pastry . The pastry is used in many European and European - derived cuisines . </P>
what is the french name for the dough used to make eclairs
what is the french name for the dough used to make eclairs
Choux pastry , or pâte à choux
Choux pastry , or pâte à choux