How to Make Pâte à Choux: The Exact Science Behind Éclair Dough
How to make pâte à choux—the stuff éclairs are made of—is not about “secret tricks” or “grandmother’s intuition.” It is a rigorously reproducible thermal-hydration process governed by starch gelatinization kinetics, protein coagulation thresholds, and precise water-to-flour ratios. At its core,…