Pâte à choux, or cream puff pastry, is versatile dough that is used as a base for many sweet and savory treats.  Strictly speaking, it is more like a thick paste that is made by adding flour to boiling water and butter to form a sort of roux to which eggs are then added. The resulting dough, called panade, should be light, with a smooth and shiny appearance and sticky consistency. Continue reading →