Choux pastry, or pâte à choux (pronounced ), is a light pastry dough used to make profiteroles, croquembouches, éclairs, French crullers, beignets, St. Honoré cake, quenelles, Parisian gnocchi, dumplings, gougères, chouquettes, craquelins and churros.
Phyllo dough and puff pastry are both wonders of the frozen food world that help us create amazing pastries, tarts, and other baked goods at the drop of a hat. Of course, if you're the ambitious type you can make them yourself, but the beauty of these is their convenience and ease — you can pluck them straight from the frozen case.
Flaky pastry, also known as blitz pastry or rough puff, is a light and flaky unleavened pastry that is similar to, but distinct from, puff pastry. Flaky pastry relies on large lumps of shortening (approximately 1-in./2½ cm. across) mixed into the dough, as opposed to the large rectangle of shortening in puff pastry.