Pate a choux is another type of puff pastry dough that requires flour, eggs, water, butter, and at least a pinch of salt. With pate a choux, this type of dough is very risky and a delicate procedure to bake and make. You wouldn't want the dough to thick like a solid, but at the liquid stage is also bad because there would be to much egg.
Credit
**All recipes given in this blog were established by Chef Olga Bravo and Johnson & Wales University in Providence, RI.** Bravo, Olga. "Classic Pastry Recipes." Johnson & Wales University. Print. 5 August 2020
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