In France, choux pastry (pâte à choux as we say in French) is the base of many puff pastries such as
- chouquettes: simply topped with sugar
- éclairs: choux pastry with a long shape filled with pastry cream, with different flavors, often chocolate or coffee
- religieuses, almost the same as éclairs with different shape, a large choux on the bottom and a smaller one on top.
- profiteroles: choux pastry filled with vanilla icecream, topped with hot metling chocolate
- pièces montée for weddings… filled with vanilla pastry cream and with a generous dizzle of caramel
- Saint-Honoré that you find in most French pastry shops
- and many other pâtisseries
As for savory uses of this basic French recipe, the iconic gougères cheese puffs.
Recipe is here prepared with only water but you can also mahe pâte à choux with half water and half milk, or even 100% milk for a richer version, the other ingredients remaining the same.