choux pastry

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Related to Choux paste: pate a choux, Pastry cream

choux pastry

(ʃuː)
n
(Cookery) a very light pastry made with eggs, used for eclairs, etc
[partial translation of French pâte choux cabbage dough (from its round shape)]

choux pastry

Light pastry made by beating eggs into a cooked paste of flour, fat and water.
Translations

choux pastry

[ˈʃuːˈpeɪstrɪ] Nmasa f de profiteroles

choux pastry

nBrandteig m

choux pastry

[ˈʃuːˈpeɪstrɪ] npasta per bignè
References in periodicals archive ?
Paul Bocuse "Pigeon en Croute" Salmis Sauce and Mash Parsnip, and (3) Chou Croquant Praline Cocktail or Crispy Praline Choux Paste.
The choux paste should just begin sticking to the base of the pan.
He then had to prepare a salmon starter and guinea ea fowl main, with his confowl main, with his con-fit of salmon with cauli-flower and horseradish beignets - a pastry made from deep-fried choux paste - and roast guinea fowl with celeriac truffle impressing the judges.
Pate a Choux (choux paste) 1 cup milk 1 stick unsalted buffer, cut into pieces 1/2 tsp salt 1 tbsp sugar (if using in a sweet preparation) 1 cup flour 4 large eggs at room temperature Gruyere Gougeres (cheese puffs) 1 1/2 cups Gruyere cheese, shredded 2 tbsp minced chives Chocolate Eclairs 2 1/2 cups cream 6 ounces bittersweet chocolate, chopped To make choux paste: Bring milk, butter, salt and sugar to a boil in a saucepan over medium heat.
ingredients 2 gray mullet fillets, cleaned; scaled and pinned; 4 large langoustines; 100g butter; 100g choux paste; 30g black pitted olives; 10g each of basil, chervil, parsley, chives; 4 egg yolks; 50g plain flour; 100g mashed potato; 10 large tomatoes; 1 large onion; 15g thyme; 2 garlic cloves; 10g tomato paste; dash of white wine method?
Ammonium carbonate is best used in small baked goods such as dry cookies, crackers, or eclair or choux paste in which the baked good will be baked at a high temperature until it is dry and crisp.
Eclair paste or choux paste is another steam-leavened specialty dough that is used to produce cream puffs, eclairs, and other varieties of pastries that can be filled with whipped cream, fruit, mousse, ice cream, or savory fillings.
Make the choux paste. Melt the butter in 4fl oz/120 ml water and bring to the boil.
British Bakels, ingredients suppliers to the UK bakery market, have launched their Choux Paste Mix Complete with a new improved formula.
The traditional garnish to goulash is called spatzellis, the Swiss species of choux paste.