Choux Pastry (French: pâte à choux, German: Brandteig)also called Choux paste, is a form of light pastry used to make profiteroles, eclairs and beignets. Its raising agent is the high water content, which creates steam during cooking, puffing out the pastry. Unlike puff pastry, it uses eggs.

In Austrian cuisine, the same basic dough can be baked, as is common in most international recipes, but it can also be

boiled in water. In the latter case, the dough does not puff, giving it a very different consistency. The boiled version is commonly used in preparing sweet apricot dumplings (Austrian German: Marillenknoedel), a traditional Austrian dish.

Choux pastry can also be deep-fried, which is the method used in making a beignet.