Recently I shared a tutorial on how to make pastry cream, so the next natural step was to make pâte a choux. Pâte a choux is a basic cooking technique, something that is relatively simple to assemble, and can be used in a variety of sweet and savory applications. The most well-known use of pâte a choux for sweet recipes is of course the cream puff or eclair. Pâte a choux puffs can be filled with any number of things – ice cream for profiteroles, pastry cream for eclairs, cream for cream puffs – and personally I think these applications show off the buttery, lighter-than-air texture best. But the base dough can also be used to make savory things like cheese puffs, often referred to as gougères, and also lend themselves ncely to a variety of herbs and spices.