choux pastry
[ shoo-pey-stree ]
/ ˈʃu ˌpeɪ stri /
Save This Word!
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.
QUIZZES
QUIZ YOURSELF ON AFFECT VS. EFFECT!
In effect, this quiz will prove whether or not you have the skills to know the difference between “affect” and “effect.”
Question 1 of 7
The rainy weather could not ________ my elated spirits on my graduation day.
Also choux paste [shoo-peyst] /ˈʃu ˌpeɪst/ .
Also called pâte à choux, pate a choux [pah ta -shoo]; /pɑ ta ˈʃu/; cream puff pas·try [kreem-puhf pey-stree], /ˈkrim ˌpʌf ˌpeɪ stri/, cream puff paste [peyst] /ˌpeɪst/ .
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
Words nearby choux pastry
choucroute, Chou En-lai, chouette, chough, chouse, choux pastry, chow, chow chow, chowder, chowderhead, chow down
Dictionary.com Unabridged
Based on the Random House Unabridged Dictionary, © Random House, Inc. 2021
Example sentences from the Web for choux pastry
British Dictionary definitions for choux pastry
choux pastry
/ (ʃuː) /
noun
a very light pastry made with eggs, used for eclairs, etc
Word Origin for choux pastry
partial translation of French pâte choux cabbage dough (from its round shape)
Collins English Dictionary - Complete & Unabridged 2012 Digital Edition
© William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins
Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012