Definition

Noun: A soft, cooked dough made from water, butter, flour, and eggs. It is unique because it is cooked twice: first on the stovetop and then baked or fried. When baked, steam causes it to puff up, creating a hollow interior. This makes it a versatile base for both sweet and savory fillings.

Usage

This term refers specifically to the dough itself, before it is baked into its final form. It is the foundational component for several classic pastries. - The first step in making éclairs is to prepare a perfect pate a choux. - The chef demonstrated how the consistency of the pate a choux is critical for proper rising.

Advanced Usage

• Choux pastry: This is the most common English term for . It is often used interchangeably.
  • Choux pastry is the secret behind light and airy cream puffs.
• The dough is used to create specific pastries once piped and baked. These are not the definition of but are its products.
  • Profiteroles: Small, round pastries often filled with cream and topped with chocolate.
  • Éclairs: Oblong pastries filled with cream and iced.
  • Gougères: Savory versions made with cheese added to the dough.

Variants and Related Words

• Choux pastry (n): The standard English name for .
• Choux bun (n): A general term for a small, round pastry made from choux dough.

Synonyms

• Choux paste
• Choux dough

Related Culinary Terms

• Piping bag (n): A tool used to shape the soft dough onto a baking sheet.
• Double cooking (n): A key process (pan-cooking then baking) that defines the preparation of .

Noun

1. batter for making light hollow cases to hold various fillings