Pâte à choux is a light pastry dough originating from France. Learning to make this dough is a foundational pastry lesson. If you can make pâte à choux successfully, you can not only make cream puffs but also many more pastries including Paris breast, eclairs, and much more. This recipe is easy as long as you have your prep work done before beginning the recipe. This recipe is an example of one where “mise en place” really comes into play. You may not get eveerything right the first time. Piping the puffs out might be difficult for a beginner. But, the only way you’ll get better is with practice. That’s why this recipe is a confidence builder. Once you nail pâte à choux, you can pretty much make anything. I’ll walk you step-by-step of how to get it right.