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Light, airy pastry, invented by the French chef Antonin Carême (1783-1833), used in éclairs and profiteroles. The batter is pre-cooked in a saucepan, then baked. The name comes from the French for cabbage, chou, because of the characteristic shape of the cream-filled puffs.
[shoo] Also called choux paste, pâte à choux and cream-puff pastry, this special pastry is made by an entirely different method from other pastries. The dough, created by combining flour with boiling water and butter, then beating eggs into the mixture, is very sticky and pastelike. During baking, the eggs make the pastry puff into irregular domes (as with cream puffs). After baking, the puffs are split, hollowed out and filled with a custard, whipped cream or other filling. Besides cream puffs, choux pastry is used to make such specialties as éclairs, gougère and profiteroles.
Chou(x) pastry, paste, or dough (French pâte à choux, German Brandteig) is a light pastry dough used to make profiteroles, croquembouches, eclairs, French crullers, beignets, and gougères. It contains only butter, milk, flour, and eggs. Its raising agent is the high moisture content, which creates steam during cooking, puffing out the pastry.
In I'm Just Here for More Food, Alton Brown states that funnel cakes are best made with choux pastry.
Choux pastry is usually baked but for beignets it is fried. In Austrian cuisine it is also boiled to make Marillenknödel, a sweet apricot dumpling; in that case it does not puff, but remains relatively dense.
Corinne Bailey Rae recorded a song on her album "Corinne Bailey Rae" titled "Choux Pastry Heart."
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 | Food and Nutrition. A Dictionary of Food and Nutrition. Copyright © 1995, 2003, 2005 by A. E. Bender and D. A. Bender. All rights reserved. Read more |
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| Food Lover's Companion. Food Lover's Companion. Copyright © 2001 by Barron's Educational Series, Inc. All rights reserved. Read more |
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| Wikipedia. This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Choux pastry". Read more |
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