Life as a Pastry Student: Pâte à Choux

From by Institute of Culinary Education
Life as a Pastry Student: Pâte à Choux

By Alison Mahoney—Student, School of Pastry & Baking Arts

Choux pastry is awesome for a number of reasons—mostly because it’s everywhere. For example, I was in Paris just six months ago, and I tried my first Paris-Brest, which I learned is also made with choux pastry! It’s the base for so many beloved desserts: cream puffs, profiteroles…you name it.

The inside of eclair shells made by ICE Creative Director Michael Laiskonis

What’s the trick to making choux? Essentially, you start with a roux. From there, you add eggs: delicious, forgiving, wonderful eggs. In fact, making pâte à choux isn’t all that hard—you just have to pay attention and move fast. As long as you follow the instructions your chef instructor provided, you’re golden.