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Profiterole

cream puffscream puffprofiteroles
Choux pastry, or pâte à choux, is a light pastry dough used to make profiteroles, croquembouches, éclairs, French crullers, beignets, St. Honoré cake, quenelles, Parisian gnocchi, dumplings, gougères, chouquettes, craquelins, Paris-Brests, and churros. This pastry is used to make profiteroles, croquembouches, éclairs, religieuses, French crullers, beignets, St. Honoré cake, quenelles, Parisian gnocchi, dumplings and gougères.
A profiterole, cream puff (US), or chou à la crème is a filled French choux pastry ball with a typically sweet and moist filling of whipped cream, custard, pastry cream, or ice cream.

Éclair

éclairsÉclair (pastry)chocolate eclair
Choux pastry, or pâte à choux, is a light pastry dough used to make profiteroles, croquembouches, éclairs, French crullers, beignets, St. Honoré cake, quenelles, Parisian gnocchi, dumplings, gougères, chouquettes, craquelins, Paris-Brests, and churros. This pastry is used to make profiteroles, croquembouches, éclairs, religieuses, French crullers, beignets, St. Honoré cake, quenelles, Parisian gnocchi, dumplings and gougères.
An éclair (also known as a sweet baguette) is an oblong pastry made with choux dough filled with a cream and topped with chocolate icing.

Cruller

crullers
Choux pastry, or pâte à choux, is a light pastry dough used to make profiteroles, croquembouches, éclairs, French crullers, beignets, St. Honoré cake, quenelles, Parisian gnocchi, dumplings, gougères, chouquettes, craquelins, Paris-Brests, and churros. This pastry is used to make profiteroles, croquembouches, éclairs, religieuses, French crullers, beignets, St. Honoré cake, quenelles, Parisian gnocchi, dumplings and gougères.
A French cruller is a fluted, ring-shaped doughnut made from choux pastry with a light airy texture.

Pastry

pastriespastry doughcrust
Choux pastry, or pâte à choux, is a light pastry dough used to make profiteroles, croquembouches, éclairs, French crullers, beignets, St. Honoré cake, quenelles, Parisian gnocchi, dumplings, gougères, chouquettes, craquelins, Paris-Brests, and churros.
Choux pastry : Choux pastry is a very light pastry that is often filled with cream. Unlike other types of pastry, choux is in fact closer to a dough before being cooked which gives it the ability to be piped into various shapes such as the éclair and profiterole. Its name originates from the French choux, meaning cabbage, owing to its rough cabbage-like shape after cooking.

Paris–Brest

Choux pastry, or pâte à choux, is a light pastry dough used to make profiteroles, croquembouches, éclairs, French crullers, beignets, St. Honoré cake, quenelles, Parisian gnocchi, dumplings, gougères, chouquettes, craquelins, Paris-Brests, and churros.
A Paris–Brest is a French dessert, made of choux pastry and a praline flavoured cream.

St. Honoré cake

Gateau St. HonoréGâteau St. HonoréSaint Honoré
Choux pastry, or pâte à choux, is a light pastry dough used to make profiteroles, croquembouches, éclairs, French crullers, beignets, St. Honoré cake, quenelles, Parisian gnocchi, dumplings, gougères, chouquettes, craquelins, Paris-Brests, and churros. This pastry is used to make profiteroles, croquembouches, éclairs, religieuses, French crullers, beignets, St. Honoré cake, quenelles, Parisian gnocchi, dumplings and gougères.
This classic French dessert is a circle of puff pastry at its base with a ring of pâte à choux piped on the outer edge.

Gougère

This pastry is used to make profiteroles, croquembouches, éclairs, religieuses, French crullers, beignets, St. Honoré cake, quenelles, Parisian gnocchi, dumplings and gougères.
A gougère, in French cuisine, is a baked savory choux pastry made of choux dough mixed with cheese.

Churro

churrosCalentitoschocolate con churros
Choux pastry, or pâte à choux, is a light pastry dough used to make profiteroles, croquembouches, éclairs, French crullers, beignets, St. Honoré cake, quenelles, Parisian gnocchi, dumplings, gougères, chouquettes, craquelins, Paris-Brests, and churros. In Spain and Latin America, churros are made of fried choux pastry, sugared and dipped in a thick hot chocolate for breakfast.
A churro is a fried-dough pastry—predominantly choux—based snack.

List of choux pastry dishes

List of choux pastry dishes
This is a list of choux pastry dishes. Choux pastry, or pâte à choux, is a light pastry dough that contains only butter, water, flour and eggs.

List of pastries

pastries
List of pastries
There are five basic types of pastry (a food that combines flour and fat); these are shortcrust pastry, filo pastry, choux pastry, flaky pastry and puff pastry.

Dutch baby pancake

Dutch Baby
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.
Choux pastry, a pastry dough

Quenelle

quenelles de brochetdumplingquenelles
Choux pastry, or pâte à choux, is a light pastry dough used to make profiteroles, croquembouches, éclairs, French crullers, beignets, St. Honoré cake, quenelles, Parisian gnocchi, dumplings, gougères, chouquettes, craquelins, Paris-Brests, and churros. This pastry is used to make profiteroles, croquembouches, éclairs, religieuses, French crullers, beignets, St. Honoré cake, quenelles, Parisian gnocchi, dumplings and gougères.

Leavening agent

leavenedunleavenedleavening
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. Instead of a raising agent, it employs high moisture content to create steam during cooking to puff the pastry.

Catherine de' Medici

CatherineCaterinaCatherine de Medici
According to some cookbooks, a chef by the name of Pantarelli or Pantanelli invented the dough in 1540, seven years after he left Florence with Catherine de' Medici and her court.

Cake

cakesgateaugâteau
He used the dough to make a gâteau and named it pâte à Pantanelli.

French language

FrenchfrancophoneFrench-language
The name of the dough changed to pâte à choux, as Avice's buns resembled cabbages—choux in French.

Butter

Bennecultured buttermelted butter
The ingredients for choux pastry are butter, water, flour and eggs.

Flour

farinaceouswhite flourmeal
The ingredients for choux pastry are butter, water, flour and eggs.

Egg as food

eggseggchicken egg
The ingredients for choux pastry are butter, water, flour and eggs.

Yorkshire pudding

Batter PuddingYorkshire Puddings
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.

Baking

bakedbaked goodsbake
Choux pastry is usually baked but for beignets it is fried.

Frying

friedfryfried food
Choux pastry is usually baked but for beignets it is fried.

Hot chocolate

cocoahot cocoadrinking chocolate
In Spain and Latin America, churros are made of fried choux pastry, sugared and dipped in a thick hot chocolate for breakfast.

Austrian cuisine

AustrianAustriaTyrolean cuisine
In Austrian cuisine, one variation of Marillenknödel, a sweet apricot dumpling cooked in simmering water, uses choux pastry; in that case it does not puff, but remains relatively dense.

Dumpling

dumplingsKaranjibread dumplings
In Austrian cuisine, one variation of Marillenknödel, a sweet apricot dumpling cooked in simmering water, uses choux pastry; in that case it does not puff, but remains relatively dense.