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.

---

choux pastry British  

/ ʃuː /

noun

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

---

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; see origin at chou, pâte

Example Sentences

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

From Seattle Times • Dec. 7, 2022

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

From Salon • Dec. 4, 2022

Holiday Baking Championship: Gingerbread Showdown Host Jesse Palmer challenges the teams to create a holiday light show out of gingerbread and pair their glittering creations with the lightest of all desserts: choux pastry.

From Los Angeles Times • Nov. 29, 2021

I welcome everything about the Paris-Brest: its tender round of choux pastry, its creamy whipped filling, the gentle crunch of praline and slivered almonds in each bite.

From Washington Post • Jul. 22, 2021

The choux pastry mountain impressed with its height, despite being overcooked, whilst both judges praised the delicious flavours, beautiful sponge and buttery biscuits.

From BBC • Oct. 30, 2018