You can always find choux dessert in most bakeries in France, the classic like chocolate éclair or coffee éclair are the most popular. At times you can find Paris Brest and other classics like chouquette or religious. The bakery ones are mostly industrial frozen dessert, and I must say generally they are not particularly good and the choux pastry is soggy. The choux pastry Saint Honoré is found in artisan pastry shop.
Since they exist all the time, they are never out of date, but the “trend” is never as big as the macaron trend. A few years ago, some specialised choux pastry stores appeared, including L’éclair de génie.
@Thimes I don’t know what you referred here as cream puff if they are like in France: sliced choux pastry sandwiched with chantilly. Like profiterole, both of them are usually restaurant dessert and not bakery dessert.
Choux Chantilly
Photo credits: DR Maison de la Chantilly
I know there are a lot of French expats working in Hong Kong, I guess there are many French pastry chefs opening stores or doing pop up stores to see the potential. The Chinese preference for dessert: they shouldn’t be very sweet, should be light in texture, they like it soft: cheese cake is very popular there. Note that the size of dessert is much smaller in portion size than in France. I guess that is the reasons why choux dessert is popular there.
