A light, but rich, hollow pastry puff which you can fill with a sweet filling for dessert or with a savory one, such as egg or chicken salad, for a main dish. Called choux pastry (Pâté or choux) after the French word for cabbage, cream puffs come out of the oven looking like little cabbages. A high proportion of egg is necessary to form the cream puff structure. Egg yolk helps to emulsify the fat and egg whites are drying agents for crisp, dry puffs.
Click here for a cream puff recipe.