the.com/choux pastry
Dough so insecure it needs twice-cooking just to puff up and feel whole.
means A light, egg-rich dough that's cooked twice — first on the stove, then in the oven — so it puffs into hollow shells for eclairs, profiteroles, and cream puffs.
from From French pâte à choux, literally 'cabbage paste' — so named because the baked, golden puffs were thought to resemble little cabbages. 'Choux' is just French for cabbage, borrowed into English whole, with no deeper trick to it: the pastry looks like its namesake vegetable, round and ridged, and that's the whole story.
- name origin
- French for cabbage, which it vaguely resembles baked
- rising agent
- steam alone, no yeast or baking powder involved
- versatility
- becomes eclairs, profiteroles, gougeres, and croquembouche towers
- double cook
- cooked on stovetop first, then baked to puff