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The star of maque choux, one of the classic dishes of Louisiana’s Cajun country, is fresh summer corn.

I read about choux pastry, wet caramel, and how to wrap your pastry tower with spun sugar.

It’s a seemingly simple classic: vanilla ice cream made fresh when you order, accompanied by warm choux pastry and cups of melted chocolate and whipped cream.

The staple ingredient in this éclair cake, and indeed all éclairs, is pâte à choux, an eggy dough that you cook on the stove before finishing in a stand mixer.

But there are also dishes that seem to have nothing to do with Chile — for instance, a chou farci.