Pâte à choux

Pâte à Choux, also known as Choux Pastry, is a versatile and classic French pastry dough that has a fascinating history dating back to the 16th century. Legend has it that Chef Pantanelli created this dough in 1540 after leaving Florence with Catherine de Medici and her court. Originally used to make a cake named Pâte à Pantanelli, the recipe evolved over time and the dough was transformed into small cakes known as Pâte à Popelin, shaped like a woman's breasts. These delectable treats were made from dough that was dried over a fire, hence the name Pâte à Chaud (hot dough), which eventually became known as Pâte à Choux. Pâte à Choux is renowned for its light and airy texture, making it the perfect base for a wide variety of sweet and savory creations. With just a few simple ingredients such as flour, eggs, and butter, you can create delectable pastries like éclairs, profiteroles, and cream puffs that will impress your guests and satisfy your cravings for something indulgent.