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

/ ʃuː /

noun

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

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

Word History and Origins

Origin of choux pastry¹

partial translation of French pâte choux cabbage dough (from its round shape)

Example Sentences

Imagine a choux pastry with glossy good looks and the perfect crunch on the outside, its taste and texture intensified tenfold against fountains of squishy, syrup-soaked warmth as you take a bite.

From Ozy