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Choux pastry is a light pastry dough used to make items like eclairs and cream puffs. It is cooked twice (once on the stove and once in the oven), which helps it puff up and become hollow inside. It is usually filled with cream or custard and topped with chocolate or sugar glaze.
Puff pastry is a light, flaky pastry made by layering dough and butter. When baked, it rises and becomes crispy with many thin layers. It is used in both sweet and savory items like pies, turnovers, and vol-au-vents.
Shortcrust pastry is a crumbly and firm pastry used mainly for pies and tarts. It is made with flour, butter, and a small amount of water. It is not sweet on its own but works well with both sweet fillings like fruit and savory fillings like meat or vegetables.