pate a choux


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Noun1.pate a choux - batter for making light hollow cases to hold various fillings
batter - a liquid or semiliquid mixture, as of flour, eggs, and milk, used in cooking
References in periodicals archive ?
Caramel also features a collection of pate a choux used to make desserts like eclairs, Paris-brest, St Honore cakes, Croquembouche, religieuses and more.
The come the thematic chapters on a variety of dough forms (and each with their own representative recipes) including Biscuit, Scone, Pie, Shortcrust, Sweetcrust; Pate A Choux; Brioche; Puff Pastry, Rought Puff Pastry; Croissant; Danish; and Phyllo.
"I know you're going to question my choice," he quips, adding that connoisseurs would automatically opt for patisseries like Pate a Choux or Cannelle, seeing that they are Lebanon's best dessert parlors by far.
Cream puffs are made from a classic dough called pate a choux. "Choux" (pronounced "shoo") is a French word for cabbages, which is what the puffs resemble.
Incidentally, choux pastry or "pate a choux" is one of at least ten different doughs used in French cooking.
The Pate a Choux, pastry dough that serves as the basis for confections such as cream puffs and beignets, is an essential for elegant entertaining.
As a judge, I can attest that the presentation of the dish was right on, and the flavor amazing - a chocolate pate between a pate a choux bun with mango gelee "cheese," raspberry ketchup and toasted almond milk.
To serve: On work surface, turn halt of pate a choux upside down,
Two additional products will be presented which include puff pastry and pate a choux.
Pate a choux (the same dough used for cream puffs) is quick and easy to make, but you'll need a little practice to pipe it neatly into hot dog bun shapes.
Taking hold of a legacy as selfless as Steiff's, Zaiser dusts his new art with a pouf of charity even lighter than a pate a choux.
Summary: Chef Sarkis Nehme picked up the best eclair shell -- 12 centimeters of airy, perfectly browned pate a choux -- and without a blink, he stabbed it three times with a ballpoint pen, blue ink tip straight into the pastry.