choux pastry
noun/ʃuː ˈpeɪstɹi/
Etymology Partial calque of French pâte à choux.
1
A type of light pastry (made just from butter, water, flour and eggs) that is used to make profiteroles, éclairs, chouquettes, etc.
- If you don't get your choux pastry just right, the profiteroles will taste foul.
- Similarly, choux pastry is a much beloved and ultraversatile pastry that is truly unlike any other. Where most pastries—such as a short pastry used in tarts—rely on minimal gluten activation to maximize crispiness and tenderness, choux pastry […]2013, Holly Herrick, The French Cook - Cream Puffs & Eclairs, Gibbs Smith, →ISBN:
- Derived terms
- chouxnut
- Related terms
- chouquette