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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 served with fruit or ice cream.
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.
Gougères can be made as small pastries, 3–4 cm (1– 1 + 1 ⁄ 2 in) in diameter; aperitif gougères, 10–12 cm (4– 4 + 1 ⁄ 2 in); individual gougères; or in a ring. Sometimes they are filled with ingredients such as mushrooms , beef, or ham; in this case the gougère is usually made using a ring or pie tin.
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 puffs may be embellished or left plain or garnished with chocolate sauce, caramel, or a dusting of powdered sugar. Savory profiterole are also made, filled with pureed meats, cheese, and so on. These were formerly common garnishes for soups. [1] The various names may be associated with particular variants of filling or sauce in different ...
A cheese-filled pastry twist from Puerto Rico. [82] The cheese is usually whipped with vanilla, eggs, and sugar. The cheese can also be whipped with guava, papaya and other tropical fruit preserves. The mixture is stuffed into a dough that resembles puff pastry, coated in a sugary caramelized syrup, and baked. Roti john: Malaysia
The oldest known documented recipe for puff pastry in France was included in a charter by Robert, bishop of Amiens in 1311. [5] The first recipe to explicitly use the technique of tourage (the action of encasing solid butter within dough layers, keeping the fat intact and separate, by folding several times) was published in 1651 by François ...
A croquembouche is composed of (usually cream-filled) choux piled into a cone and bound with spun sugar. It may also be decorated with other confectionery, such as sugared almonds, chocolate, and edible flowers. Sometimes it is covered in macarons or ganache. [2] [3]