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The full term is commonly said to be a corruption of French pâte à chaud (lit. ' hot pastry/dough ').The term "choux" has two meanings in the early literature. One is a kind of cheese puff, first documented in the 13th century; the other corresponds to the modern choux pastry and is documented in English, German, and French cookbooks in the 16th century.
A doughnut-shaped choux pastry sometimes filled with custard and topped with icing or glaze. Crab puff Savory Caribbean A choux pastry ball (profiterole) filled with crab paste. Cream puff Sweet U.S. See Profiterole: Croquembouche: Sweet France A French dessert consisting of choux pastry balls piled into a cone and bound with threads of caramel ...
In baking, a flaky pastry (also known as a "quick puff pastry" or "blitz puff pastry") [35] is a light, flaky, unleavened pastry, similar to a puff pastry. The main difference is that in a flaky pastry, large lumps of shortening (approximately 1-in./2½ cm. across), are mixed into the dough, as opposed to a large rectangle of shortening with a ...
Fat has a food energy content of 38 kilojoules per gram (9 kilocalories per gram) proteins and carbohydrates 17 kJ/g (4 kcal/g). [ 2 ] Water makes up a large proportion of the total mass ingested as part of a normal diet but it does not provide any nutritional value.
Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat. [1] As foods vary by brands and stores, the figures should only be considered estimates, with more exact figures often included on product labels.
A plate of cream puffs. Cream puffs have appeared on U.S. restaurant menus since at least 1851. [18] The Wisconsin State Fair is known for its giant cream puffs. [19] [20] In Hawaii, coco puffs (not to be confused with Cocoa Puffs) made by Liliha Bakery are a popular dessert.
Baked choux puffs are dipped in caramelized sugar and attached side by side on top of the circle of the pâte à choux. [8] Traditionally granulated sugar was sprinkled directly on the pastry and finished by holding a red hot iron close to the surface, but modern versions may use chocolate-dipped profiterole or dip the puffs in caramel ...
The inside of a gougère. A gougère (French:), in French cuisine, is a baked savory choux pastry made of choux dough mixed with cheese.There are many variants. The cheese is commonly grated Gruyère, Comté, or Emmentaler, [1] [2] but there are many variants using other cheeses or other ingredients.