choux pastry
choux pastry (chou pastry) Light, airy pastry, invented by the French chef Antonin Carême (1783–1833), used in éclairs and profiteroles. The batter is pre‐cooked in a saucepan, then baked. The name comes from the French for cabbage, chou, because of the characteristic shape of the cream‐filled puffs.
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Norman French , NORMAN FRENCH. The variety of Old Northern FRENCH adopted in the 10c by the Normans, Norse settlers who gave their name to Normandy. It extended to E… Marie Antoine Careme , Carême, Marie Antoine
CARÊME, MARIE ANTOINE. Marie Antoine Carême was born into a working class family in Paris in 1784. When he died in 1833, he was… French Fries , FRENCH FRIES. In the United States, potatoes cut into long strips and fried in deep fat have been known as french fried potatoes, then french fries,… Law French , A corrupt French dialect used by English lawyers from after the Norman Conquest in 1066 until slightly after the end of the Restoration period in 168… Cook , cook / koŏk/ • v. 1. [tr.] prepare (food, a dish, or a meal) by combining and heating the ingredients in various ways: shall I cook dinner tonight? |… French Somaliland , French Somaliland: see Djibouti, republic.
French Somaliland: see Djibouti, republic.
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choux pastry