Pâte à choux translates from French to mean “cabbage” in English. It is a far less romantic word, so we stick to the French. The truth is the puffs look just like little cabbages when piped and baked. Pâte à choux is the dough used for cream puffs (profiteroles) and eclairs. It is rich with butter and lots of eggs but made light when those eggs expand in the oven and create hollow cavities, which are meant to be filled with anything from lobster to ice cream. I pretty much only think in terms of sweets, so I’ve gone with the latter. The ice cream is made with sour cream and lemon, so it is tangy and refreshing. I top it with glossy chocolate ganache and call it classically perfect.
The texture of your Pâte à choux will depend on what liquid you use. In culinary school, we used whole milk, skim milk, and water to compare what the fat and sugars of the milk would do to the dough. I prefer the taste of the whole milk, but the crisp texture of the water, so the skim milk is a good compromise. You can do the same experiment and determine which you prefer. You can also use wheat flour or a gluten-free all-purpose flour mix. If you go GF, you’ll need more eggs in the mix, which I note in the recipe.