Pâte à choux is the delicate pastry that is used to make desserts like eclairs, cream puffs, profiteroles, and many more.  It is known for having a crunchy exterior and light and air inside.  With only a few ingredients, this pastry can be very complex, but amazing when done correctly.

This recipe is from “The Fearless Baker: Simple Secrets for Baking Like a Pro” by Erin Jeanne McDowell

Even a simple muffin recipe has an enormous amount of science involved.  Click here to learn the chemistry occurring in this muffin recipe. This recipe can be varied by using different leavening agents. Click here for a summary of using different leavening agents. Click on the replacement leavening agent below to learn about the results....