Advertisement
Advertisement
choux pastry
[ shoo pey-stree ]
noun
- 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
- a very light pastry made with eggs, used for eclairs, etc
Discover More
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
Discover More
Word History and Origins
Origin of choux pastry1
partial translation of French pâte choux cabbage dough (from its round shape)
Discover More
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
Advertisement
Advertisement
Advertisement
Advertisement
Browse