choux pastry

Also choux paste
Also

[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

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.

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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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