What texture characterizes choux pastry?

Choux pastry is characterized by its airy texture, which is achieved through a unique preparation method involving cooking the ingredients on the stovetop before baking. When preparing choux pastry, water, butter, flour, and eggs are combined, and the mixture is cooked until it forms a smooth dough. The key to its airy quality lies in the steam generated during baking, which puffs up the pastry, creating a hollow center. This results in light, delicate pastries that can be filled with creams, custards, or other fillings.

The airy texture is what differentiates choux from other pastries, such as those that might be crispy or flaky. While crispy pastries are typically achieved through techniques that create layers, and doughy types are often denser with a more bread-like consistency, choux pastry’s airiness is central to its identity and is what allows it to be versatile in various culinary applications.