Chou(x) pastry, paste, or dough (French pâte à choux, German Brandteig) is a light pastry dough used to make profiteroles, croquembouches, eclairs, French crullers, beignets, Indonesian kue sus, and gougères. This article describes Pastry in food For the Distributed Hash Table system see Pastry_(DHT. A profiterole or cream puff or Eddie ( United States regionalism is a popular Choux pastry. A croquembouche or croquenbouche is a French Dessert, a kind of Pièce montée often served at weddings An éclair is a long thin Pastry made with Choux pastry filled with a cream and topped with icing A tradititonal cruller (or twister) is a twisted oblong fried Pastry made of dough somewhat like that of a cake Doughnut, often topped with plain Beignets de pommes de terrejpg|thumb|Potato-Beignet in the Upper Savoy]]A beignet ( pronounced ben–YAY from the Middle French word for "bump" in A gougère, in French cuisine, is a savory Choux pastry with Cheese. It contains only butter, water, flour, and eggs. Its raising agent is the high moisture content, which creates steam during cooking, puffing out the pastry. A leavening agent (sometimes called just leavening or leaven) is a substance used in Doughs and batters that causes a foaming action intended
Choux pastry is usually baked but for beignets it is fried. Baking is the technique of prolonged Cooking of Food by dry heat acting by conduction, and not by radiation, normally in an Oven, Frying is the Cooking of food in Oil or Fat, a technique that originated in ancient Egypt around 2500BC In Austrian cuisine it is also boiled to make Marillenknödel, a sweet apricot dumpling; in that case it does not puff, but remains relatively dense. The Cuisine of Austria, which is often incorrectly equated with Viennese cuisine, is derived from the cuisine of the Austro-Hungarian Empire. Dumplings are "piece of Dough, sometimes filled that cooked in liquid such as water or soup" or "sweetened dough wrapped around fruit such as an apple baked
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History
A chef by the name of Panterelli invented the dough in 1540, seven years after he left Florence, along with Catherine de' Medici and the entirety of her court. Catherine de' Medici (April 13 1519 &ndash January 5 1589 was born in Florence, Italy as Caterina Maria Romula di Lorenzo de' Medici. He used the dough to make a gâteau and named it Pâte à Panterelli. Cake is a form of Food that is usually sweet and often baked. As time passed, the recipe of the dough evolved, and the name changed to Pâte à Popelin, which was used to make Popelins, small cakes made in the shape of a woman's breasts. Then, Avice, a pâtissier in the eighteenth century, created what was then called Choux Buns. A pastry chef or pâtissier is a station Chef in a professional Kitchen, skilled in the making of pastries, Desserts and other The 18th century lasted from 1701 to 1800 in the Gregorian calendar, in accordance with the Anno Domini / Common Era numbering system The name of the dough changed to Pâte à Choux, as Avice's buns looked similar in appearance to choux, which is French for cabbages. French ( français,) is a Romance language spoken around the world by 118 million people as a native language and by about 180 to 260 million people The cabbage ( Brassica oleracea var capitata) is a leafy garden plant of the Family Brassicaceae (or Cruciferae used as a From there, Antoine Carême made modifications to the recipe, resulting in the recipe most commonly used now for profiteroles. Marie Antoine (Antonin Carême (8 June 1784&ndash12 January 1833 was a French chef and author A profiterole or cream puff or Eddie ( United States regionalism is a popular Choux pastry. [1]
Popular culture
Alton Brown featured pâte à choux in an episode of Good Eats, entitled "Choux Shine. Alton Brown (born July 30 1962 in Los Angeles, California, United States) is an American food personality cinematographer author aircraft pilot and Good Eats is a Television Cooking show created and hosted by Alton Brown that airs in North America on Food Network. " Corinne Bailey Rae recorded a song on her album "Corinne Bailey Rae" titled "Choux Pastry Heart. Corinne Bailey Rae (born Corinne Jacqueline Bailey on 26 February 1979) is an English Singer-songwriter and Guitarist "
A small gourmet food shop called Choux Choux Charcouterie is on Fort Street in Victoria British Columbia, Canada.
References
- ^ Classic Patisserie: An A-Z handbook, Claude Julliet, 1998
External links
- Bigne’ (Pâte à Choux (choux pastry)) with illustrated instructions