The resulting dough is wet and pipable and puffs up when baked.
The airy, delicate pastry is pâte à choux, or choux pastry. One of the backbones of French patisserie, choux is the dough used for éclairs, beignets, the Paris-Brest and more. It’s made by cooking flour with water, milk and butter before mixing in the eggs. The resulting dough is wet and pipable and puffs up when baked.