Definition

1. Noun:
   • A light, airy batter used to make hollow, puffed-up cases: Puff batter is a specific type of cooking mixture that, when fried or baked, expands to create a light, crisp, and hollow shell. It is designed to hold various fillings, both sweet and savory.

Usage

• Puff batter is primarily used in cooking to create edible containers. The key characteristic is its ability to puff up during cooking, leaving a hollow center.
• It is typically deep-fried or baked. Common applications include making profiteroles, cream puffs, éclairs, or savory gougères.

Examples

• Noun:
  • The chef prepared the puff batter for the éclairs.
  • For the appetizer, we need a savory puff batter to make cheese puffs.
  • The secret to light cream puffs is in the consistency of the puff batter.

Advanced Usage

• "Choux pastry": This is the technical culinary term for puff batter. It refers to the same light, cooked dough used for pastries that puff up.
  • Choux pastry, or puff batter, is the base for many classic French desserts.

Variants and Related Words

• Choux pastry (n): The formal term for puff batter.
• Pâte à choux (n): The French term for choux pastry or puff batter.

Synonyms

• Choux paste: Another term for the same type of pastry dough.
• Éclair paste: A term sometimes used, emphasizing its use for éclairs.

Notes

• Puff batter is distinct from other batters (like pancake batter) due to its cooking method—it is first cooked on the stovetop before eggs are incorporated, and it relies on steam during baking/frying to create its characteristic hollow puff. The target word "puff batter" specifically denotes this mixture before it is cooked.

Noun

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