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Choux paste is a french pastry used in a number of delicious treats including eclairs and profiteroles. The process for making this pastry is quite different from the way in which you would normally create a pastry. Epicurious.com does and excellent job of describing how and what this pastry is made of, so without further ado here is their definition for choux paste.
“choux pastry [shoo] (Definition from epicurious.com)
Also called choux paste, pâte à choux and cream-puff pastry , this special pastry is made by an entirely different method from other pastries. The dough, created by combining flour with boiling water and butter, then beating eggs into the mixture, is very sticky and pastelike. During baking, the eggs make the pastry puff into irregular domes (as with cream puffs). After baking, the puffs are split, hollowed out and filled with a custard, whipped cream or other filling. Besides cream puffs, choux pastry is used to make such specialties as eclairs, gougere and profiteroles.
based on THE FOOD LOVER’S COMPANION, 2nd edition, by Sharon Tyler Herbst”