Comments for: Sophisticated cheese puffs that are hard to mess up

Posted Jan. 01, 2013, at 3:14 p.m.

Pate a choux, the pastry dough essential to eclairs and a litany of other French delights, can seem alien and a little scary to American cooks, whose baking exploits may have been limited to yeast and quick breads. Its process, texture and momentum are entirely different, in ways that feel …

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