CHOUX PASTRY AND METHOD FOR PRODUCING THE SAME

According to the present invention, a starchy raw material to be contained in cream puffs contains, with respect to 100 parts by mass of the starchy raw material: (A) 70-92 parts by mass of a starch having an amylopectin content of 80 mass pcnt or higher, and (B) 8-20 parts by mass of a pregelatinized starch so as to satisfy A+B=100 parts by mass; or (A) 70-92 parts by mass of the starch having an amylopectin content of 80 mass pcnt or higher, and (B) 8-20 parts by mass of the pregelatinized starch so as to satisfy A +B[100 parts by mass, wherein, as the remaining portion of the starchy raw material, (C) 22 parts by mass or less of a grain flour is blended, and at least 8 parts by mass of the starch having an amylopectin content of 80 mass pcnt or higher is a glutinous tapioca starch. Cream puff dough is prepared by using this starchy raw material as the starchy raw material for cream puff production, and cream puffs having an excellent rice-cake texture, a large volume, and a thin puff shell are produced by using the dough and are provided.