Pate a Choux

Pate a choir is another type of puff pastry dough that requires flour, eggs, water, butter, and at least a pinch of salt. With pate a choux, this type of dough is very risky and a delicate procedure to bake and make. You wouldn't want the dough to thick like a solid, but at the liquid stage is also bad because that would be to much egg. Today I have made Eclairs (both pastry cream and lemon flavored), cream puffs, and cream puff shaped as swans. Working with pate a choux is not one of my favorite projects because of how messy the dough is, especially cleaning up the mess. Here are a couple of picture of the thing I have made with pate a choux that I have mentioned.