Pate Choux / Pâté Choux
Pâté Choux refers to a paste used to make cream puffs, eclairs, and other more elaborate pastries. It is made by adding flour to boiling water or milk, which has been enriched with butter. Eggs are then added into the paste to leaven it. Savory pastries such as Gougere may also be made with this paste. Pâté is the French term for "paste or pastry".