choux pastry

American  

[shoo pey-stree] / ˈʃu ˌpeɪ stri /

Also choux paste

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.

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choux pastry British  

/ ʃuː /

noun

1. a very light pastry made with eggs, used for eclairs, etc

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Etymology

Origin of choux pastry

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 pâte à choux entered English earlier, around 1845–50 ; cream puff pastry was first recorded in 1950–55; see origin at chou, pâte

Example Sentences

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

From Seattle Times • Dec. 7, 2022

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

From Salon • Dec. 4, 2022

The same way he practiced pass rush maneuvers and run-stuffing tactics, Ogbonnia wants to perfect how to laminate croissant dough and pipe perfect choux pastry.

From Los Angeles Times • Nov. 24, 2021

The choux pastry mountain impressed with its height, despite being overcooked, whilst both judges praised the delicious flavours, beautiful sponge and buttery biscuits.

From BBC • Oct. 30, 2018

For one of Chin's desserts, she'll take classic French choux pastry but fill it with caramelized peanut cream and milk chocolate.

From Washington Post • Mar. 16, 2017