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choux pastry


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Light, airy pastry, invented by the French chef Marie-Antoine Carême (1784–1833), used in éclairs and profiteroles. The pastry, made with eggs, is whisked to a paste, then precooked in a saucepan before baking. The name comes from the French for cabbage, chou, because of the characteristic shape of the cream-filled puffs.

Subjects: Medicine and Health — Cookery, Food, and Drink.


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