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Very light pastry made with egg, typically used for eclairs and profiteroles.
- ‘I had set to the task of making approximately 350 small choux pastry shells.’
- ‘Before we had a chance to order, a plate of appetisers arrived: gorgeous salmon cream wrapped in choux pastry and exquisite mozzarella, tomato and basil nibbles - perfect when you're poring over the menu.’
- ‘A number of pastries closely related to éclairs are made from choux pastry.’
- ‘They also feasted on Zieger Krapfen (puff pastry parcels filled with sweet cream cheese and sultanas then fried) and rings of choux pastry, fried not baked, and served with vanilla pouring custard.’
- ‘I learnt to make choux pastry which has always defeated me up until now, and you take home your efforts.’
Late 19th century: from choux or chou, denoting a round cream-filled pastry (from French chou (plural choux) ‘cabbage, rosette’, from Latin caulis) + pastry.
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