What distinguishes puff pastry from choux pastry?

Puff pastry is distinguished from choux pastry primarily by its method of preparation, which involves layering dough with butter to create multiple thin layers. This process, known as lamination, allows puff pastry to rise dramatically when baked due to the steam produced between the layers. As the water in the butter turns to steam, it creates the characteristic flaky texture that puff pastry is known for.

In contrast, choux pastry is made by cooking a mixture of water, butter, flour, and eggs, and it relies on the steam created during baking to puff up rather than layers of fat. While both types of pastry are used in various sweet and savory dishes, the layering technique is what fundamentally differentiates puff pastry from choux pastry, resulting in distinctly different textures and uses in culinary applications.

Understanding the preparation method helps clarify why the correct answer focuses on the layering with butter as a key distinguishing factor between these two types of pastry.