choux pastry

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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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