choux pastry

[ shoo pey-stree ]

noun

1. a cooked paste or light dough containing eggs, water or milk, butter, and flour that puffs up when baked into a nearly hollow shell, used to make éclairs, profiteroles, cream puffs, and other filled pastries.

choux pastry

/ ʃuː /

noun

1. a very light pastry made with eggs, used for eclairs, etc

Word History and Origins

Origin of choux pastry¹

First recorded in 1875–80; from French choux, plural of chou “cream puff,” literally, “cabbage” (so called from the resemblance to little cabbages when the pastries come out of the oven). The variant pâte à choux entered English earlier, around 1845–50 ; cream puff pastry was first recorded in 1950–55; chou, pâte

Word History and Origins

Origin of choux pastry¹

partial translation of French pâte choux cabbage dough (from its round shape)

Example Sentences

Reddit users were convinced that the $1.49 deep-fried choux pastry dough treat was gone for good after more stores nationwide began introducing a 750-calorie Chocolate Chip Cookie.

From Salon

Mr Edgell watched the final, where the trio took on a choux pastry signature, at The Ruddy Duck in Peakirk.

From BBC

The judges accepted the explanation and told Lynch his fluffy, golden choux pastry buns were “really delicious.”

From Seattle Times

I read about choux pastry, wet caramel, and how to wrap your pastry tower with spun sugar.

From Salon

Kimber swears by mini spatulas and whisks for combining smaller amounts of ingredients and says it can be helpful to have a small pot, such as a butter warmer or milk pan, on hand to make it less likely you’ll scorch milk, sauces or choux pastry by using something too big.

From Washington Post