Choux pastry contains no chemical leavener in the classic formula. Its expansion comes largely from steam, while gelatinised starch and egg proteins create a shell capable of holding that expansion.
What matters technically
- Cook the panade sufficiently before adding eggs.
- Add egg according to dough consistency rather than blindly by weight.
- Bake until the shell has enough structure and dryness.
Common mistakes
- Adding all egg at once
- Opening the oven before structure develops
- Removing choux while the interior is still excessively wet
My approach
I treat this as a formulation and process problem rather than a fixed recipe. Ingredient ratios, temperature, mixing, baking or setting conditions must support the texture and flavour required in the finished dessert.