The choux pastry is the base of famous French desserts like the religieuses, le Paris-Brest, l’eclair, les profiteroles, and also the croquembouche.
It was brought to France by Catherine de Medicis in the 16th century and it was Antonin Careme, the real first pastry chef, that improved and developed the recipes around choux pastry.
The key to this particular type of dough is that the flour is pre-heated with the water. Continuously stir the mixture which promotes the development of gluten and then dry the mixture. This is called “the panade”.
When the temperature drops to 40 degrees, add the beaten eggs little by little and stir it vigorously in order to introduce air into the dough.
When the dough is placed in the oven, the water contained in the dough will turn into steam which mixes with the trapped air. The eggs in the mixture coagulate to create the wall that keeps all the gases inside.
Follow the recipe here
Secret tip :
To guarantee a good rise do not use a fan oven!
Ready to bake now!!! Good luck