Choux pastry
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Choux pastry (French: pâte à choux, German: Brandteig) is a form of light pastry used to make profiteroles, eclairs, beignets and cream puffs. Its raising agent is the high water content, which creates steam during cooking, puffing out the pastry. Unlike puff pastry, it uses eggs.
In Austrian cuisine, the same basic dough can be baked, as is common in most international recipes, but it can also be boiled in water. In the latter case, the dough does not puff, giving it a very different consistency. The boiled version is commonly used in preparing sweet apricot dumplings (Austrian German: Marillenknoedel), a traditional Austrian dish.
Choux pastry can also be deep-fried, which is the method used in making a beignet.
Searches on this term started to spike in 2006 after Corinne Bailey Rae recorded the melancholy song 'choux pastry heart' for her debut, acclaimed album. The song is co-written by Teitur Lassen of 'Poetry & Airplanes' fame.
[edit] External links
- Bigne’ (Pâte à Choux, or Cream Puff Dough) with illustrated instructions
[edit] See also
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