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Learning how to make choux pastry, or pâte à choux, may sound tricky, but trust us: it's simple! Once you get the hang of this easy dough, you'll be making eclairs and cream puffs nonstop.
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.
Recipes can range from sweet to savory, and from very simple to festive and elaborate multi-layered cakes. Gujiya: India: A traditional Indian pastry, typically prepared by filling a round, flat pastry with a sweet filling made of dried fruits, grated coconut and condensed milk solids. It is usually fried in ghee, and sometimes soaked in sugar ...
Eclairs are a French pastry made of pate a choux filled with a pastry cream and then coated in chocolate. Pate a choux, a dough that’s also used to make profiteroles , can be a difficult pastry ...
The choux is pan-fried before baking. Paris-Brest: Sweet France Made of choux pastry and a praline flavored cream, shaped round like a wheel for the bicycle race for which it is named. Pommes dauphine: Savory France Crisp potato puffs made by mixing mashed potatoes with savory choux pastry, forming the mixture into dumpling shapes, and then ...
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Beignets from Haute-Savoie. Variations of fried dough can be found across cuisines internationally; however, the origin of the term beignet is specifically French. They were brought to New Orleans in the 18th century by French colonists, [10] from "the old mother country", [12] also brought by Acadians, [13] and became a large part of home-style Creole cooking.
1. In a mini food processor, combine the tofu, mustard, lemongrass, lime zest, lime juice and oil and process until smooth. Season with salt and pepper.