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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.
An oblong pastry filled with a cream and topped with icing. Gougère: Savory France A baked savory pastry made of choux dough mixed with cheese. Karpatka: Sweet Poland: A cake made of one sheet of short pastry on the bottom and one sheet of choux pastry on the top (or two sheets of choux pastry), filled with custard or buttercream. Usually ...
Chouquettes (French:) or petits choux are small pieces of French patisserie consisting of small spheres of choux pastry, sugared and baked. The term was known in the 16th century, and was originally applied to small savoury spheres. Since the late 17th century choquettes have been sweet.
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The pastry cook's art of choux pastry began to develop around the 17th century. [14] The patissier Jean Avice [ 16 ] developed the pastry further in the middle of the 18th century and created choux buns, with the dough becoming known as 'pâte à choux', since only choux buns were made from it.
Choux pastry is a steam-leavened dough used for some types of sweet pastries, notably cream puffs, eclairs, some homemade funnel cakes, [5] tulumba and churros. Unlike most other pastry doughs, the ingredients for the dough are cooked on the stovetop before the dough is baked until achieving the consistency of a thick paste.
Kadaif is a pastry made from long thin noodle threads filled with walnuts or pistachios and sweetened with syrup; it is sometimes served alongside baklava. Kabuni is a traditional cold-served Albanian dessert made of rice fried in butter, mutton broth, raisins, salt and caramelized sugar. It is then boiled before sugar, cinnamon, and ground ...
Puff pastry is made using a laminated dough consisting of flour, butter, salt, and water. The pastry rises up due to the water and fats expanding as they turn into steam upon heating. [23] Puff pastry come out of the oven light, flaky, and tender. Choux pastry Choux pastry is a very light pastry that is often filled with cream.