Choux pastry

An éclair ( or , ; ) is a pastry made with choux dough filled with a cream and topped with a flavored icing. The dough, which is the same as that used for profiteroles, is typically piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside. Once cool, the pastry is filled with custard (), whipped cream or chiboust cream, then iced with fondant icing. Other fillings include pistachio- and rum-flavored custard, fruit-flavored fillings or chestnut purée. When the icing is caramel, the dessert may be called a '''''' (). A similar pastry in a round rather than oblon

A churro (, ) is a type of fried dough from Spanish and Portuguese cuisine, made with choux pastry dough piped into hot oil with a piping bag and large closed star tip or similar shape. They are also found in Latin American cuisine, Philippine cuisine and in other areas that have received immigration from Spanish- and Portuguese-speaking countries, especially in France and the Southwestern United States.

Tulumba, tolomba or bamiyeh (; ) is a deep-fried dessert found in Egypt, the Levant, Greece and the regional cuisines of the former Ottoman Empire. It is a fried batter soaked in syrup, similar to jalebis or churros. It is made from unleavened choux pastry dough, usually about 3 inches long, piped with a pastry bag using an open star or similar tip. It is first deep-fried to golden colour and then sugar-sweet syrup is poured over it when still hot.

A profiterole (), chou à la crème (), also known alternatively as a cream puff (US), is a filled French choux pastry ball with a typically sweet and moist filling of whipped cream, custard, pastry cream, or ice cream. The puffs may be embellished, left plain or garnished with chocolate sauce, caramel, or a dusting of powdered sugar.

light pastry dough

Beignet ( , also , ; ) is a deep-fried pastry of French origin. It is commonly made from pâte à choux, but can also be made using rice flour (rice beignets) or yeast-leavened batters. Beignets can be served in a variety of preparations, the most common being dusted with confectioner’s sugar. The pastry is popular in French, Hungarian, Italian, and American cuisines.

A croquembouche () or croque-en-bouche is a French dessert consisting of choux pastry puffs piled into a cone and bound with threads of caramel. In Italy and France, it is often served at weddings, baptisms and First Communions.

thumb|right|'Paris Brest' pastry variation by Philippe Conticini A Paris–Brest is a French dessert made of choux pastry and a praline flavoured cream, covered with flaked almonds.

French pastry dessert

A religieuse () is a French pastry made of a small choux pastry case stacked on top of a larger one, both filled with , commonly flavoured with chocolate or mocha. Each case is topped with a ganache of the same flavour as the filling, then attached to each other using piped buttercream icing. It is a type of éclair.

dish

Karpatka is a traditional Polish cream pie with some sort of vanilla buttercream filling – aerated butter mixed with eggs beaten and steamed with sugar (krem russel), aerated butter mixed with crème pâtissière (according to Polish gastronomy textbooks made from whole eggs) or just thick milk kissel enriched with melted butter. Professionally it is made of one sheet of short pastry covered with a layer of choux pastry with a thin layer of marmalade and a thick layer of cream in between. Nevertheless, the version with two layers of choux pastry is popular. The cake is cut into squares or rectang

Chouquettes () or petits choux are small pieces of French patisserie consisting of small spheres of choux pastry, sugared and baked. The term was known in the 16th century, and was originally applied to small savoury spheres. Since the late 17th century choquettes have been sweet.

food

A moorkop () is a traditional pastry from the Netherlands consisting of a profiterole (cream puff) filled with whipped cream. The top of the profiterole is glazed with dark chocolate. Often there is whipped cream on the top, with a slice of tangerine or a piece of pineapple.

choux pastry croutons served with soup