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: Choux begins as a mixture of milk or water and butter which are heated together until the butter melts, to which flour is added to form a dough. Eggs are then beaten into the dough to further enrich it. This high percentage of water causes the pastry to expand into a light, hollow pastry. Initially, the water in the dough turns to steam in the oven and causes the pastry to rise; then the starch in the flour [[Starch gelatinization|gelatinizes]], thereby solidifying the pastry.<ref>{{cite book|title=Secrets of Eclairs|url=https://books.google.com/books?id=JTr7HrwcVDEC&pg=PT78|date=1 November 2012|publisher=Murdoch Books|isbn=978-1-74336-424-6|pages=78–}}</ref> Once the choux dough has expanded, it is taken out of the oven; a hole is made in it to let out the steam. The pastry is then placed back in the oven to dry out and become crisp. The pastry is filled with various flavors of cream and is often topped with [[chocolate]]. Choux pastries can also be filled with ingredients such as cheese, tuna, or chicken to be used as appetizers.
; [[Phyllo]] (Filo): Phyllo is a paper-thin pastry dough that is used in many layers. The phyllo is generally wrapped around a filling and brushed with butter before baking. These pastries are very delicate and flaky.<ref>{{Cite web|url=http://www.kswheat.com/upload/got-pastry.pdf|title=Grains of truth about pastry|date=2006-10-31|access-date=2017-12-18|url-status=dead|archive-url=https://web.archive.org/web/20061031174304/http://www.kswheat.com/upload/got-pastry.pdf|archive-date=2006-10-31}}</ref>
; [[Hot water crust pastry]]: Hot water crust pastry is used for [[wikt:savory|savoury]] [[pie]]s, such as [[pork pie]]s, [[game pie]]s and, more rarely, [[steak and kidney pie]]s. Hot water crust is traditionally used for making hand-raised pies. The usual ingredients are hot water, [[lard]], and [[flour]]. The pastry is made by heating water into which the fat is then melted, before bringing to the boil, and finally mixing with the flour.
==Definitions==
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