What type of pastry is known for being light, crisp, and hollow, often used in desserts?

Choux pastry is characterized by its light, airy texture that results in a crisp, hollow shell. This unique structure is achieved through a specific method of preparation where flour, water, and fat are combined and cooked together before eggs are added to create a paste. When baked, the moisture inside the pastry creates steam, causing it to puff up and form a hollow center. This pastry is versatile and commonly used for making sweet desserts such as éclairs and profiteroles, where it can be filled with cream or custard.

In contrast, shortcrust pastry is denser and crumbly, commonly used for pies and tarts, while puff pastry consists of layers of dough that create a flaky texture but does not have the same hollow structure as choux. Filo pastry is very thin and layered, typically used in dishes like baklava, but it also does not have the characteristic hollowness of choux pastry.