pate a choux

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  • noun

Synonyms for pate a choux

batter for making light hollow cases to hold various fillings

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References in periodicals archive ?
Later, his religieuse a l'ancienne - a centrepiece of eclairs shaped like a nun - had a total collapse, with his choux pastry too light to support the weight.
For the showstopper, the cooks are challenged to make a religieuse a l'ancienne - three tiers of choux pastry eclairs filled with creme patissiere.
We get a fistful of delicate choux pastry, filled with sweet cream and topped with finely crumbled Oreo biscuits.
The first course featured airy choux pastry filled with homemade duck liver pate, pomegranate reduction and almond emulsion.
All they have to do is master the final three challenges, including the execution of a perfect caramel choux pastry, and the trophy is theirs Easy, isn't it?
Boulangeries do not benefit from this new trend, it is the patisseries and especially the single-product specialty stores such as choux pastry, macaron, snacking chic, and other similar concepts that are booming.
For those who aren't familiar with croquembouche, it is a French cone-shaped dessert made up of choux pastry balls that are piled and then bound by caramel.
I might have expected a twist on corn bread, but those little lighter-than-air choux pastry cheese puffs beloved of French chefs?
a choux pastry finger filled with a salted-caramel cream.
Choux pastry proved the downfall of more than one hopeful and Michel Roux Jr looked on in horror when some of them started "tweaking" classic dishes.
It's definitely no more difficult than my eclairs (another choux pastry treat) from a few weeks back, I promise.
Pidy are a world leading family owned pastry manufacturer who have been creating a wide variety of ready to fill puff pastry, short crust, foncage dough and choux pastry for over sixty three years.
It's all a far cry from the days when all we had was Fanny Craddock showing us how to cook choux pastry swans while resplendently clad in full evening dress.
It is a form of choux pastry that is generally served as a high-piled cone of chocolate, cream-filled profiteroles all bound together with threads of caramel.
Laduree has also reinvented another traditional French pastry, the "religieuse", consisting of two choux pastry cases filled with creme patissiere, a large one on the bottom and a smaller one on top and joined together with buttercream, a shape which evokes the image of an obese nun, hence it's name, la "religieuse", the "nun" in French.