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

Further reading
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