Choux has the reputation for being difficult, but it’s surprisingly simple. Master this easy recipe and you can make many pastries most bakers are scared to try. Pipe logs and fill with pastry cream for eclairs, pipe dollops and sandwich with whipped cream or ice cream for cream puffs and profiteroles, mix it with cheese and herbs for savory gougères, deep fry it for churros, French cruller donuts, choux beignets… you can do a lot.