Advertisement How to Make Pâte à Choux How to Make Pie Crust 1 of 7 Photo © Johnny Miller. Stir Well Cook and dry the mixture, stirring briskly, until a tight dough forms and pulls away from the pan. GO TO RECIPE Airy cream-puff dough, a.k.a. pâte à choux, is the base for gougères, éclairs and many other exquisite treats. Here, a step-by-step tutorial in mastering the classic from baker Eric Kayser.