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

• Bigne’ (Pâte à Choux (choux pastry)) with illustrated instructions