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; chou, pâte

Example Sentences

Folding their history and legacy on top of each other like the layers of a choux pastry, Perry and his editor, the documentary filmmaker Robert Greene, combine the tour footage with three other events, each building a piece of whimsical mythology.

From Los Angeles Times

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.

From Salon

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

From BBC

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

From Seattle Times

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

From Salon