It is the only paste where most of it's ingredients are cooked on a stove top before it is produced. Some people say it's the only paste that doesn't need resting however, you need to leave it to rest and cool to 37 degrees celcius so that it doesn't cook the eggs added once it is removed from the heat.
Choux pastry is used for eclairs and profiteroles and is risen by the steam expanding inside the pastry. Puff pastry is used for tarts and pies and is risen becaus eof the layers of pastry with trapped air between them, which expands when heated. The main difference is that choux pastry is just one layer, whilst puff pastry is many layers. Puff pastry tastes much more buttery, while choux pastry doesn't taste of much.
All except choux are basically fat and flour and made as a stiff paste. Choux contains fat, flour eggs and milk and is almost liquid when used - it can be piped. Choux is cooked quickly, twice, once on each side to make sure it is cooked through and light. Choux is only filled once it is cool, it cannot be cooked with a filling.
the dick in side them
Laminated doughs, such as those used for Croissants and Danish pastries contain yeast to aid leavening. Puff pastry does not contain yeast.
hai iam haroon, The difference is in the apply of fat on the flour. In puff pastry the fat is spread on the rolled dough, where as in shortcrust the fat and flour is mix into sandy like texture using finger tips or icing spatcula.
1. shortcrust pastry 2.flaky pastry 3.puff pastry 4.choux pastry
Beurrage is the butter block that is used in the production of puff pastry. It is also referred to as the "roll-in fat" because it is rolled between the layer of the detrempe (dough part of puff pastry). The steam released from the beurrage during the baking process is what causes the natural leavening effects and multiple layers in puff pastry.
In baking, a puff pastry is a light, flaky, leavened pastry containing several layers of fat which is in solid state at 20 °C (68 °F). In raw form, puff pastry is a dough which is spread with solid fat and repeatedly folded and rolled out (never mashed, as this will destroy layering) and used to produce the aforementioned pastries. It is sometimes called a "water dough" or détrempe.
A cream puff
Phyllo pastry,Suet pastry,Puff pastry,Choux pastry
Puff pastry
A "pastry" is a tart or flan with a pastry base with either a sweet or savory topping. Alternatively, a "pastry" can also refer to a yeasted and laminated dough (i.e puff pastry with yeast added) used for making danish pastrys and the like. Hence a croissant is a pastry. And a pastry is a type of food, food is not a completely separate thing.
The puff pastry is Vol-au-Vents, translated from French as "flight in the wind."
The dough used to make Puff pastry and Danish pastry is folded many times to create the multiple flaky layers of crisp baked pastry.