|Alternative names||Pâte à choux|
|Place of origin||France|
|Main ingredients||Butter, flour, eggs, water|
Choux pastry, or pâte à choux (French: [pɑ.t‿a ʃu]), is a delicate pastry dough used in many pastries. It contains only butter, water, flour, and eggs. Instead of a raising agent, it employs high moisture content to create steam during cooking to puff the pastry. The pastry is used in many European and European-derived cuisines.
According to some cookbooks, a chef by the name of Pantarelli or Pantanelli invented the dough in 1540, seven years after he left Florence with Catherine de' Medici and her court. He used the dough to make a gâteau and named it pâte à Pantanelli. Over time, the recipe of the dough evolved, and the name changed to pâte à popelin, which was used to make popelins, small cakes made in the shape of a woman's breasts. These were made from dough that had been dried over a fire, called pâte à chaud.
Essential ingredients and manner of rising
The ingredients for choux pastry are butter, water, flour and eggs. Like Yorkshire pudding or David Eyre's pancake, instead of a raising agent, it employs high moisture content to create steam during cooking to puff the pastry. The high moisture content is achieved by boiling the water and butter, then adding the flour. The mixture is cooked a few minutes longer, then cooled before adding enough eggs to achieve the desired consistency. The boiling step causes the starch in the flour to gel, allowing the incorporation of more water.
Foods made with choux pastry
This pastry is used to make choux (small puffs), as the name implies, but also profiteroles, croquembouches, éclairs, religieuses, French crullers, beignets, St. Honoré cake, Parisian gnocchi, dumplings and gougères.
Choux pastry is usually baked, but for beignets, it is fried. In Spain and Latin America, churros are made of fried choux pastry, sugared and dipped in a thick hot chocolate for breakfast. In Italian cuisine, choux pastry is the base for zeppole di San Giuseppe which are cream-filled pastries eaten on March 19th for the feast of Saint Joseph. In Austrian cuisine, one variation of Marillenknödel, a sweet apricot dumpling cooked in simmering water, uses choux pastry; in that case it does not puff, but remains relatively dense. Choux pastries are sometimes filled with cream after baking to make cream puffs or éclairs.
A craquelin is covered in a "crackly" sugar topping — and often filled with pastry cream, much like an éclair.
|Place of origin||France|
|Main ingredients||choux pastry, nib sugar; custard or mousse|
A chouquette (French pronunciation: [ʃukɛt]), a diminutive of choux, is a small, round, hollow choux pastry covered with pearl sugar. Unlike eclairs which are also made with choux pastry, chouquettes are bite-sized and hollow on the inside.
Chouquettes originate from Paris, and can be enjoyed at anytime of the day whether it be for breakfast, or as an afternoon snack.
Mixing choux pastry dough for beignets
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- Rose, Lucie (12 January 2015). "Meet the Chouquette: Parisian Breakfast at its Finest". Frenchly. Retrieved 29 March 2021.
|Look up choux pastry or pâte à choux in Wiktionary, the free dictionary.|