choux pastry

English

Éclairs are realized with choux pastry.

Alternative forms

• chou pastry

Etymology

Partial calque of French pâte à choux.

Pronunciation

• IPA^(key): /ʃuː ˈpeɪstɹi/

• Audio (UK)

  (file)

• Homophones: shoo, shoe

Noun

choux pastry (countable and uncountable, plural choux pastries)

1. A type of light pastry (made just from butter, water, flour and eggs) that is used to make profiteroles, éclairs, chouquettes, etc.

   Synonyms: choux paste, cream puff pastry

   If you don't get your choux pastry just right, the profiteroles will taste foul.

   • 2013, Holly Herrick, The French Cook - Cream Puffs & Eclairs, Gibbs Smith, →ISBN:

     Similarly, choux pastry is a much beloved and ultraversatile pastry that is truly unlike any other. Where most pastries—such as a short pastry used in tarts—rely on minimal gluten activation to maximize crispiness and tenderness, choux pastry […]

Translations

light pastry

• Bengali: শূ পেস্ট্রী (śu pesṭri)
• Dutch: sous (nl) m or f
• French: pâte à choux (fr) f
• Galician: masa choux (gl)
• German: Brandteig, Brandmasse f, Brühteig m
• Italian: pasta choux (it) f
• Marathi: शू पेस्ट्री f (śū pesṭrī)
• Polish: ciasto parzone (pl) n
• Russian: заварно́е те́сто (ru) n (zavarnóje tésto)
• Spanish: pasta choux

Further reading

• choux pastry on Wikipedia.Wikipedia