Choux pastry

chouxpâte à chouxpate a choux
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.wikipedia
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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.

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.
A churro is a fried-dough pastry—predominantly choux—based snack.

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.

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.

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.

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

Croquembouche

croque-em-bouchecroquembouches
A croquembouche or croque-en-bouche is a French dessert consisting of choux pastry puffs piled into a cone and bound with threads of caramel.

Beard Papa's

Beard Papa
Their trademark product is a choux pastry shell filled with whipped cream custard, available in vanilla, chocolate, and specialty flavors such as green tea, strawberry, Nutella, Limoncello, coconut creme, Black Sesame, Cheese, Almond cream, Azuki bean, Pineapple, Matcha Azuki, Durian, Apple Cinnamon, Hazelnut, Cookie and Creme, Key Lime Pie, Banana, Piña Colada, Dulce de leche, mango, pumpkin, S'more, Earl Grey tea, éclair, Honey Butter and coffee.

Beignet

beignetsbenyeBignè
The French-style beignet in the United States, has the specific meaning of deep-fried choux pastry.

Chouquette

A chouquette is a type of Choux pastry consisting of a small portion of dough sprinkled with pearl sugar.

Pommes dauphine

pommes dauphines
Pommes dauphine (sometimes referred to as dauphine potatoes ) are crisp potato puffs made by mixing mashed potatoes with savoury choux pastry, forming the mixture into dumpling shapes, and then deep-frying them at 170° to 180 °C.

Funnel cake

funnel cakesStrübli
Alton Brown recommends they be baked with choux pastry, which expands from steam produced by its high water content.

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.

List of Turkish desserts

Turkish dessertTurkish dessertsTurkish syrup-drenched pastries

Karpatka

It is made of one sheet of short pastry covered with a layer of choux pastry or two layer of the second with a layer of the cream in between.

Hors d'oeuvre

appetizerhors d'œuvrehors d'oeuvres
Seasoned hot dishes served are of vegetables, meat, fish, egg, pasta, cheese, soufflés, tartlets, puff pastry or choux pastry.

Bouchon Bakery (cookbook)

Bouchon Bakery
Recipes contained in Bouchon Bakery include shortcrust pastry, laminated dough, croissants, choux pastry, brioche and levain bread, as well as a recipe for baked dog food.

1604

4
Lancelot de Casteau's L'Ouverture de cuisine published in Liège, including the first printed recipe for choux pastry.