Choux pastry is usually baked but for beignets it is fried. In Spain and Latin America, churros are made of fried choux pastry, sugared and dipped in a thin chocolate blancmange for breakfast. In Austrian cuisine, it is also boiled to make Marillenknödel, a sweet apricot dumpling; in that case it does not puff, but remains relatively dense. They are sometimes filled with cream and used to make cream puffs or éclairs. A profiterole, cream puff (US) or choux à la crème is a choux pastry ball filled with whipped cream, pastry cream, or (particularly in the US) ice cream. The puffs may be decorated or left plain or garnished with chocolate sauce, caramel, or a dusting of powdered sugar. source: wikipedia

For a low-fat version, I realized that it is possible! Nonna Marcella (Giulia's grandma) has shared such a recipe! It is an Italian family recipe, takes 15 minutes to prepare, and 25 minutes to cook it. The main ingredients for the choux pastries are extra virgin olive oil, water, flour and eggs! 


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