Who doesn't love a delicious pastry that is crispy on the outside but soft on the inside? In the culinary world, choux pastry can be used to make various types of pastries. From eclairs to eclairs, everything is made using this one ingredient, choux pastry. To know more about what choux pastry is and what types are popular or often encountered today, let's take a look at the following explanation.
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Choux pastry, also known as pâte à choux (choux paste) in French, is a unique pastry dough that forms the basis of many sweet and savory dishes. Unlike other pastries, choux does not use raising agents such as yeast or baking powder, its uniqueness lies in the manufacturing process.
Choux dough consists of water, butter, flour and eggs. Its uniqueness begins when the dough is cooked before baking. This process produces steam that makes the pastry expand and forms voids inside. The result? A light pastry with a crispy outside and soft hollow inside, perfect for filling with various delicious creams.
The journey of choux pastry began in 16th century Italy, but its perfection was forged in French kitchens. It is said that a chef named Panterelli created the dough for Princess Catherine de Medici of the Kingdom of Florence, Italy. Later in the 16th century, the princess married King Henry II of Peracis, and Catherine took all her household with her including the chef Panterelli. Then, the big transformation happened at the hands of Avice, a French patissier in the early 19th century.
The name “choux” itself, which means “cabbage” in French, is said to have come from the shape of the pastry, which resembles a small cabbage when baked. Since then, choux pastry has been the foundation of many iconic dishes in French and international cuisine.
If you mention choux pastry, some people may still not recognize it, but if we mention soes cake, Peekay friends must be familiar with it. Soes cake is one of the most popular forms of choux pastry. Not only that, there are various other types of choux pastry, here are the types of choux pastry.
Cream puff, or what we know as soes, are cookies made from choux pastry. It has a soft and slightly moist texture due to the filling. There are various variations of fillings in soes, such as chocolate, milk cream, caramel or even ice cream. Not only sweet, we can also find it in a salty version with fillings such as cheese, and minced meat.
Éclair is an elongated choux pastry filled with cream and coated with glaze. Popular variants include the chocolate éclair, which is topped with chocolate fondant, and the frozen éclair, which is filled with ice cream and topped with chocolate syrup.
Profiteroles are French pastries made using choux pastry. They are very similar to cream puffs, the main difference being the smaller size, the way they are presented in a tower shape and the chocolate sauce drizzled on top. It is often filled with ice cream or light pastry cream. Profiteroles are often served as dessert in large quantities.
Gougeres are cookies made from choux paste mixed with grated cheese. Baked until puffy and hollow, unlike other types of choux paste, these cookies generally have no filling, a rich cheese flavor and a light texture. It is usually served as an appetizer or accompaniment to drinks.
Choux au Craquelin is a modern take on the classic choux pastry. This cake has a uniqueness that distinguishes it from other types of choux pastry. Its uniqueness lies in the craquelin layer, a mixture of sugar, butter and flour that is added on top of the choux dough before baking. This creates an interesting texture with a crispy and crinkly top layer and a soft and hollow inside.
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So those are some of the most popular types of choux pastry, which one is your favorite, Peekay friend? If Peekay friend is interested in making it, Prambanan Kencana has recommended ingredients that you must try, because the quality is guaranteed and the results are maximum.
We have several recommended ingredients that you can use, for butter you can try Arla Butter, Oldenburger Butter, or Flechard French Butter. Then for the filling you can try using Ireks Golden Pastry Cream, Arla Whipping Cream, and Oldenburger Whipping Cream. For topping, Colatta Chocolate Glaze is the best choice.
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