Choux pastry

Choux pastry
Choux pastry swans
Mixing choux pastry dough for beignets

Choux pastry, or pâte à choux (pronounced: [pɑt a ʃu]), is a light pastry dough used to make profiteroles, croquembouches, éclairs, French crullers, beignets, St. Honoré cake, Indonesian kue sus, and gougères. It contains only butter, water, flour, and eggs. In lieu of a raising agent it employs high moisture content to create steam during cooking to puff the pastry.

Choux pastry is usually baked but for beignets it is fried. In Spain and Latin America, churros are made of fried choux pastry, sugared and dipped in a thin chocolate blancmange for breakfast. 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. They are sometimes filled with cream and used to make cream puffs or éclairs.[1]

History

Piping out the dough for beignets with a pastry bag

A chef by the name of Panterelli invented the dough in 1540, seven years after he left Florence, along with Catherine de' Medici and the entirety of her court. He used the dough to make a gâteau and named it Pâte à Panterelli. Over time, the recipe of the dough evolved, and the name changed to Pâte à Popelin, which was used to make Popelins, small cakes made in the shape of a woman's breasts. Then, Avice, a pâtissier in the eighteenth century, created what were then called Choux Buns. The name of the dough changed to Pâte à Choux, as Avice's buns resembled cabbages – choux in French. From there, Antoine Carême made modifications to the recipe, resulting in the recipe most commonly used now for profiteroles.[2]

References

  1. ^ "Basics: Choux pastry". Just Hungry. 2004-04-06. http://www.justhungry.com/2004/04/basics_choux_pa.html. Retrieved 2010-09-08. 
  2. ^ Juillet, Claude (in English). Classic Patisserie: An A-Z Handbook. Butterworth-Heinemann. ISBN 075063815X. 

External links


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Look at other dictionaries:

  • choux pastry — or choux paste [sho͞o] n. a rich dough of hot water, melted butter, flour, and eggs, pressed from a pastry bag through a wide tip to form cream puffs, éclairs, etc. * * * …   Universalium

  • choux pastry — or choux paste [sho͞o] n. a rich dough of hot water, melted butter, flour, and eggs, pressed from a pastry bag through a wide tip to form cream puffs, éclairs, etc …   English World dictionary

  • choux pastry — ► NOUN ▪ very light pastry made with egg, used for eclairs and profiteroles. ORIGIN French, from chou cabbage, rosette …   English terms dictionary

  • choux pastry — n. very light pastry enriched with eggs. Etymology: F, pl. of chou cabbage, rosette * * * choux pastry f8 [ˌʃuː ˈpeɪstri] [ˌʃuː ˈpeɪstri] noun uncountable a type of very light ↑pastry made wi …   Useful english dictionary

  • choux pastry — noun A type of light pastry (made just from butter, water, flour and eggs) that is used to make profiteroles, éclairs, etc. If you dont get your choux pastry just right, the profiteroles will taste foul …   Wiktionary

  • choux pastry — [ʃu:] noun very light pastry made with egg, typically used for eclairs and profiteroles. Origin C19: from choux or chou, denoting a round cream filled pastry, from Fr. chou (plural choux) cabbage, rosette …   English new terms dictionary

  • choux pastry — /ʃu ˈpeɪstri/ (say shooh paystree) noun a very light pastry made with eggs, water, flour, and butter, used in making eclairs, etc.; cream puff pastry …  

  • choux pastry — UK [ˈʃuː ˌpeɪstrɪ] / US [ˈʃu ˌpeɪstrɪ] noun [uncountable] soft, light pastry containing eggs that is used for making eclairs and profiteroles …   English dictionary

  • Choux — For the pastry, see Choux pastry. Choux …   Wikipedia

  • Pastry — This article describes Pastry in food. For the Distributed Hash Table system, see Pastry (DHT). Pastry is the name given to various kinds of baked goods made from ingredients such as flour, butter, shortening, baking powder or eggs. It may also… …   Wikipedia

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