Choux pastry is one of the essential doughs of French dessert. It’s the foundation of cream puffs, eclairs, beignets, and more. This version takes the classic cream puff dessert and turns it into an appetizer by replacing the cream filling with Roquefort cheese.
As the foundation of cream puffs, eclairs, and beignets, choux is one of the essential doughs of French pastry-making. The technique was perfected by the great 19th-century chef Antonin Carême who would begin baking the dough at a high temperature to make it rise and finish it at a lower temperature to bake it all the way through.