Glossary of food terms: C

Choux pastry

A very light, double-cooked pastry usually used for sweets and buns. It's made with plain flour, salt, butter, eggs, milk and a little sugar (if it's being used for a sweet dish). It's used to make profiteroles, eclairs and choux puffs and is the basis of the dramatic dessert gâteau St Honoré - a shortcrust pastry base topped with a ring of choux pastry, then a layer of choux balls filled with whipped cream and glazed with caramel - definite wow factor!

It can be used for savoury pastries too, such as gougère, a large ring of choux flavoured with gruyère or emmental cheese.

Choux pastry has a reputation for being difficult to master, but in fact it's really no bother once you know the technique. A preheated hot oven is essential to raise and set choux and if you take it out of the oven before it's cooked thoroughly (firm to the touch) it will collapse. Filling shouldn't be added until the last possible moment before serving because it will make the choux sag.

• Chocolate profiteroles
• Chocolate eclairs