51Թ

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choux pastry

[ shoo pey-stree ]

noun

  1. a cooked paste or light dough containing eggs, water or milk, butter, and flour that puffs up when baked into a nearly hollow shell, used to make éclairs, profiteroles, cream puffs, and other filled pastries.


choux pastry

/ ʃː /

noun

  1. a very light pastry made with eggs, used for eclairs, etc
“Collins English Dictionary — Complete & Unabridged” 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012
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51Թ History and Origins

Origin of choux pastry1

First recorded in 1875–80; from French choux, plural of chou “cream puff,” literally, “cabbage” (so called from the resemblance to little cabbages when the pastries come out of the oven). The variant âٱ à choux entered English earlier, around 1845–50 ; cream puff pastry was first recorded in 1950–55; chou, âٱ
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51Թ History and Origins

Origin of choux pastry1

partial translation of French âٱ choux cabbage dough (from its round shape)
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Example Sentences

Examples have not been reviewed.

Reddit users were convinced that the $1.49 deep-fried choux pastry dough treat was gone for good after more stores nationwide began introducing a 750-calorie Chocolate Chip Cookie.

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Mr Edgell watched the final, where the trio took on a choux pastry signature, at The Ruddy Duck in Peakirk.

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The judges accepted the explanation and told Lynch his fluffy, golden choux pastry buns were “really delicious.”

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

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Kimber swears by mini spatulas and whisks for combining smaller amounts of ingredients and says it can be helpful to have a small pot, such as a butter warmer or milk pan, on hand to make it less likely you’ll scorch milk, sauces or choux pastry by using something too big.

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