What is the difference between choix pastry and puff pastry?

Answer 1

the advantages of making Choux Pastry at home are : It is Cheaper and they are fresher. Also very 'Yummy'the disadvantages : they may not com out right, may have a sour taste, or be the wrong size etc....

Answer 2

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.

Answer 3

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.

Answer 4

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.