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A French pastry that uses a distinct preparation method, different from other pastry procedures, to produce a silky smooth batter for a light pastry shell with an inner open chamber and thin crumb. The pastry dough is made by adding flour to boiling water and butter, followed by the addition of eggs that are beaten into the mixture. Sticky in consistency, the dough forms irregular puffy domes after being baked to create a light and airy pastry crust. The puffy pastries are cut open, hollowed, and filled with custards, whipped cream and other types of fillings. This pastry is common for use in making cream puffs, eclairs, profiteroles, cheese puffs, and appetizers that are filled with savory ingredients such as meat and cheese. The term "choux pastry" is often used to describe this type of pastry.
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Pâte à Choux term - Related Content |
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| The French term for use in describing or referencing a batter, a dough, a type of pastry, a pastry paste, or the meat (paste) of cheese.
When used to reference batter, the term ... |
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| A seasoned ground meat preparation made from a mixture of fine or coarsely ground meats, poultry, fish, fruits, or vegetables. Fine ground Pâtés are typically spreadable while ... |
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| A pastry made by a method different from other pastries in that the dough is made by adding flour to boiling water and butter, and then beating eggs into the mixture. The dough is ... |
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| Easy to make and fun to serve, a pate with salmon provides a great addition to appetizer trays for any season. |
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| An easy, elegant appetizer. |
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