CHOUXPASTRY

Choux pastry

Choux pastry, or pâte à choux, 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. Like Yorkshire Pudding or David Eyre's pancake, instead of a raising agent it employs high moisture content to create steam during cooking to puff the pastry.

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choux pastry

Noun

  1. A type of light pastry (made just from butter, water, flour and eggs) that is used to make profiteroles, eclairs, etc.
    If you don't get your choux pastry just right, the profiteroles will taste foul.


The above text is a snippet from Wiktionary: choux pastry
and as such is available under the Creative Commons Attribution/Share-Alike License.

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