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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 sticky and when baked, the pastry forms irregular puffy domes, such as those used with cream puffs. The puffy pastries are cut open, hollowed out, and filled with custards, whipped cream, and other fillings. Also referred to as "pate a choux."
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Choux Pastry term - Related Content |
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| A kitchen tool that is used to close and secure the sides of various foods that will have filling on the inside and dough on the outside. The crimper is a utensil that seals the ... |
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| A large wooden board used to mix and knead various types of dough, such as bread, pasta and pastry. It provides a good work surface that is convenient to use and easy to clean. |
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| A kitchen utensil used for cutting pastry dough as it is being formed and prepared for baking. This tool can consist of a single wheel or two small wheels that are wooden or ... |
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| A thick, creamy filling used as a stuffing for cream puffs, éclairs, napoleons, and various pastries. Referred to in France as Crème Patisserie, this cream filling is a ... |
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| A large cloth made from a heavier weight cotton material that is used for rolling out pastry dough with a rolling pin. Flour is rubbed into and onto the surface of the cloth as ... |
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| A light, refreshing dessert or snack. |
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| Small, bite-sized puffs of choux dough are very versatile with different fillings. They are easily made for sandwich spreads, sweets, or ice cream desserts. |
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| A delicious appetizer served warm with fruit and crackers. |
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| A light and fluffy chocolate filling surrounded by an airy-textured puff pastry--a delicious dessert or snack with coffee and tea. |
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