what is the french name for the dough used to make eclairs
Choux pastry Choux pastry, or pâte à choux (French: [pɑt a ʃu]), is a light pastry dough used to make profiteroles, croquembouches, éclairs, French crullers, beignets, St. Honoré cake, quenelles, Parisian gnocchi, dumplings, gougères, chouquettes, craquelins and churros. It contains only butter, water, flour and eggs. Instead of a raising agent, it employs high moisture content to create steam during cooking to puff the pastry. The pastry is used in many European and European-derived cuisines.
History of bread There is extensive evidence of breadmaking in Ancient Egypt in the form of artistic depictions, remains of structures and items used in bread making, and remains of the dough and bread itself.[1][2][3][4][5][6]