Similar Content to: Pâte à Choux

A pastry made by a method different from other pastries in that the dough is made by adding flour to boiling water and butter, and then beating eggs into the mixture. The dough is sticky and when baked, the pastry forms irregular puffy domes, such as those used with cream puffs. The puffy pastries are cut open, hollowed out, and filled with custards, whipped cream, and other fillings. Also referred to as "pate a choux."