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 ?
The majority of the Lebanese have not heard of or do not know where Pate a Choux and Cannelle are located," he continues.
Pate A Choux You'll need: 2 large eggs 1 large egg white 5 tablespoons unsalted butter, cut into 10 pieces 2 tablespoons whole milk 6 tablespoons water 1/2 teaspoons granulated sugar 1/4 teaspoon table salt 1/2 cup unbleached all-purpose flour, sifted Method: Adjust oven rack to middle position and heat oven to 425 degrees.
pipe vanilla cream into surface and top with another pate a choux.
assembled pate a choux on one side of plate and spoon sorbel on the
With exception of pate a choux, all of the dough presented in this chapter has a hydration of 50 percent or less based on the flour weight.
Pate a choux is a classic French pastry preparation that uses two stages of preparation: cooking the paste and baking the paste.
Pate a choux is a combination of milk and/or water, butter, margarine or shortening, sugar, salt, pastry flour, and whole egg.
Once this mixture has boiled, it is then removed from the heat, the flour is added all at once, and the mixture is stirred until a thick paste forms (see Pate a Choux Figure 12-10, Step 1).
FIGURE 12-10 PATE A CHOUX [ILLUSTRATION OMITTED] [1] After the liquid is brought to a boil, remove the pot from the heat and add the sifted flour.
BEIRUT: Chef Sarkis Nehme picked up the best eclair shell -- 12 centimeters of airy, perfectly browned pate a choux -- and without a blink, he stabbed it three times with a ballpoint pen, blue ink tip straight into the pastry.
And after nearly two hours of amateur hiccups -- including tossing out an entire batch of pate a choux -- the four students abruptly stopped talking as Nehme, their teacher, decimated a flawless pastry shell.
The amateur chefs had let the mixer beat the pate a choux too long, he said.
Perfectly completed eclair pate a choux should pause for a countable second or two on the whisk before oozing back into the bowl, he demonstrated.
Cream puffs are made from a soft-batter pastry dough known as choux pastry or pate a choux, which translates from the French as cabbage pastry because the appearance of the finished product bears a vague resemblance to a miniature cabbage.
For the pate a choux, preheat the oven to 350 degrees.