Why do pastries rise?

Answer 1

Most pastrys have a rising agent like short pastry hassrong flour to make it rise, but choux pastry deppends on the liquid that is throughout the patsry to steam during the cookery process, so it depends souly on air vapour :)

- Trainee Chef :)

Answer 2

Unlike most recipes, choux pastry contains no chemical raising agents in the form of ingredients. However, it is still crucial that it rises in order to provide the best and most presentable product. For this reason, choux pastry uses a mechanical raising agent. This is achieved through persistent stirring which increases the mixtures exposure to air. This causes the gases to form layers within the mixture while expanding. Consequently, the chemicals in the air (oxygen, hydrogen, etc.) cause the pastry to rise to the desired size.

BTW, the trainee chef misspelt 'solely', 'pastries', and 'depends'.

Answer 3

because baking powder or baking soda makes it rise

Answer 4

so it Can COOK better with a better flakiness and consistency of the dough

Answer 5

Nothing extra is needed in the oven to help choux pastry rise. It is unleavened, meaning it doesn't use yeast to rise. The heat of the oven creates the steam that causes choux pastry to rise.