So.........."Choux pastry is a light pastry dough used to make profiteroles or eclaires.
Choux pastry has a high water content. The water in the mixture creates steam during cooking which forces the pastry to expand in volume, leaving it with a hollow centre and a light texture.".......
Wow! theres a lot of science in baking and I think I have learnt more than just how to make them.
These were on my to bake list and to have made two bakes in one, I'm pretty chuffed.