List of choux pastry dishes

This is a list of choux pastry dishes. Choux pastry, or pâte à choux, is a light pastry dough that contains only butter, water, flour and eggs. The high moisture content of the dough causes it to produce steam when cooked, which puffs the pastry.

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Choux pastry dishes
Name Image Type Origin Description
Beignet Sweet France Deep-fried, often topped with powdered sugar.
Bossche bol or reuzenbol Sweet Netherlands A large Dutch profiterole, filled with whipped cream and coated entirely with chocolate.
Chouquette Sweet France A small portion of choux pastry sprinkled with pearl sugar and sometimes filled with custard or mousse. A chouquette can also be dipped in chocolate or covered in chocolate chips.
Cream puff Sweet U.S. See Profiterole
Croquembouche Sweet France A French dessert consisting of choux pastry balls piled into a cone and bound with threads of caramel.
Éclair Sweet France An oblong pastry filled with a cream and topped with icing.
Gougère Savory France A baked savory pastry made of choux dough mixed with cheese.
Lady's navel Sweet Turkey Made from balls of choux pastry which are given a dimple, deep-fried and then soaked in syrup.
Moorkop Sweet Netherlands A type of Dutch profiterole.
Nun's puffs Sweet France The choux is pan-fried before baking.
Paris-Brest Sweet France Made of choux pastry and a praline flavored cream, shaped round like a wheel for the bicycle race for which it is named.
Pommes dauphine Savory France Crisp potato puffs made by mixing mashed potatoes with savory choux pastry, forming the mixture into dumpling shapes, and then deep-frying.
Profiterole Sweet France A French dessert choux pastry ball filled with whipped cream, pastry cream, custard, or (particularly in the US) ice cream. Commonly known as a cream puff in the U.S. It is the national food of Gibraltar.
Religieuse Sweet France Made of two choux pastry cases, one larger than the other, filled with crème pâtissière, mostly commonly chocolate or mocha.
St. Honoré cake Sweet France A circle of puff pastry at its base with a ring of choux piped on the outer edge. This base is traditionally filled with crème chiboust and finished with whipped cream using a special St. Honoré piping tip.
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See also
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