Choux pastry - wikipedia Choux pastry Choux pastry Choux pastry swans Alternative names Pâte à choux Type Pastry Place of origin France Created by Panterelli Main ingredients butter, flour, eggs, water Cookbook : Choux pastry Media : Choux pastry Choux pastry, or pâte à choux ( French : ( pɑt a ʃu ) ), is a light pastry dough used to make profiteroles, croquembouches, éclairs, French crullers, beignets, St. Honoré cake, quenelles, Parisian gnocchi, dumplings, gougères, chouquettes, craquelins and churros. It contains only butter, water, flour and eggs. Instead of a raising agent, it employs high moisture content to create steam during cooking to puff the pastry. The pastry is used in many European and European - derived cuisines. Contents 1 History 2 Essential ingredients and manner of rising 3 Foods made with choux pastry 4 See also 5 References 6 External links History According to some cookbooks, a chef by the name of Pantarelli or Pantanelli invented the dough in 1540, seven years after he left Florence with Catherine de ' Medici and her court. He used the dough to make a gâteau and named it pâte à Pantanelli. Over time, 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 were then called choux buns. The name of the dough changed to pâte à choux, as Avice 's buns resembled cabbages -- choux in French. From there, Antoine Carême made modifications to the recipe, resulting in the recipe most commonly used now for profiteroles. Essential ingredients and manner of rising The ingredients for choux pastry are butter, water, flour and eggs. Like Yorkshire Pudding or David Eyre 's pancake, instead of a raising agent, it employs high moisture content to create steam during cooking to puff the pastry. The high moisture content is achieved by boiling the water and butter, then adding the flour. The mixture is cooked a few minutes longer, then cooled before adding enough eggs to achieve the desired consistency. The boiling step causes the starch in the flour to gel, allowing the incorporation of more water. Foods made with choux pastry This pastry is used to make profiteroles, croquembouches, éclairs, religieuses, French crullers, beignets, St. Honoré cake, quenelles, Parisian gnocchi, dumplings and gougères. Choux pastry is usually baked but for beignets it is fried. In Spain and Latin America, churros are made of fried choux pastry, sugared and dipped in a thick hot chocolate for breakfast. In Austrian cuisine, one variation of Marillenknödel, a sweet apricot dumpling cooked in simmering water, uses choux pastry ; in that case it does not puff, but remains relatively dense. Choux pastries are sometimes filled with cream after baking to make cream puffs or éclairs. Chouquettes, named for the diminutive of choux, are small, round, hollow choux pastry covered with large - grain sugar. Craquelins are covered in a `` crackly '' sugar topping -- and often filled with pastry cream, much like eclairs. Mixing choux pastry dough for beignets Piping out the dough for beignets with a pastry bag See also List of choux pastry dishes List of pastries food portal References Jump up ^ Le Cordon Bleu patisserie foundations. Clifton Park, N.Y. : Delmar. 2011. ISBN 9781439057131. Jump up ^ Juillet, Claude ( 1998 ). Classic Patisserie : An A -- Z Handbook. Butterworth - Heinemann. ISBN 0 - 7506 - 3815 - X. Jump up ^ McGee, Harold ( 2004 ). On Food and Cooking : The Science and Lore of the Kitchen ( Completely rev. and updated. ed. ). New York, NY : Scribner. pp. 552 -- 553, 612. ISBN 0 - 684 - 80001 - 2. Jump up ^ Henri - Paul Pellaprat, Jeremiah Tower, The Great Book of French Cuisine, 2012 Jump up ^ `` Recipe for this variation of Marillenknödel '' ( in German ). Jump up ^ `` Basics : Choux pastry ''. Just Hungry. 2004 - 04 - 06. Retrieved 2010 - 09 - 08. External links Look up choux pastry or pâte à choux in Wiktionary, the free dictionary. Pastries list Types Choux pastry Filo Flaky pastry Hot water crust pastry Pan dulce Puff pastry Shortcrust pastry General Alexandertorte Allerheiligenstriezel Apple strudel Azerbaijani pakhlava Bakewell pudding Baklava Bakpia Bakpia Pathok Bánh pía Banitsa Bear claw Belekoy Belokranjska povitica Bethmännchen Bierock Bizcocho Blachinda Börek Boyoz Briouat Bruttiboni Bundevara Chorley cake Cinnamon roll Coca Coulibiac Coussin de Lyon Cream horn Cremeschnitte Croline Cronut Cruller Cuban pastry Curry beef triangle Curry puff Dabby - Doughs Danish pastry Dutch letter Eccles cake Empanada Ensaïmada Fa gao Fazuelos Fig roll Fish - shaped pastry Flaó Flia Flies ' graveyard Franzbrötchen Gâteau Basque Gibanica Gözleme Gundain Gustavus Adolphus pastry Haddekuche Haitian patty Hellimli Heong Peng Huff paste Hwangnam - ppang Inipit Jachnun Kanafeh Kitchener bun Klobasnek Knieküchle Kolach Kołacz Kringle Kroštule Kürtőskalács Lattice Leipziger Lerche London Cheesecake Lukhmi Ma'amoul Makmur Makroudh Malsouka Mandelkubb Mantecadas Marillenknödel Mekitsa Miguelitos Milhoja Milk - cream strudel Moorkop Mouna Nǎiyóu sū bǐng Nokul Öçpoçmaq Otap Pain à la grecque Pan dulce Pastel Pastizz Pastry heart Pasty Pâté chaud Peremech Piaya Pie tee Pineapple cake Pionono Pirog Pirozhki Pop - Tarts Prekmurska gibanica Pretzel Profiterole Punsch - roll Punschkrapfen Quesito Rab cake Remonce Roti tissue Roze koek Runeberg torte Runza Sad cake Schaumrolle Schnecken Schneeball Schuxen Semla Şöbiyet Sou Spritzkuchen Streusel Strudel Stutenkerl Sweetheart cake Tahini roll Toast'em Pop Ups Toaster pastry Toaster Strudel Tompouce Torpedo dessert Tortell Tortita negra Tu Turnover Uštipci Vatrushka Veka Vetkoek Yurla Zeeuwse bolus Žemlovka Poppy seed Chatti pathiri Hamantash Kifli Kolach Kołacz Kūčiukai Međimurska gibanica Nunt Nut roll Poppy seed roll Prekmurska gibanica Rugelach Chinese Chasan Marry girl cake Masan Mooncake Paper wrapped cake Sachima French Angel wings Beignet Bichon au citron Biscuit rose de Reims Broyé poitevin Canelé Chouquette Choux pastry Conversation tart Croissant Croquembouche Croustade Éclair Financier Gougère Jésuite Ladyfinger Macaron Madeleine Mille - feuille Nun 's puffs Pain au chocolat Pain aux raisins Palmier Paris -- Brest Puits d'amour Religieuse St. Honoré cake Tuile Viennoiserie Vol - au - vent Greek Bougatsa Filo Galaktoboureko Kasseropita Koulourakia Spanakopita Tiropita Iranian Gosh - e Fil Kolompeh Koloocheh Komaj sehen Qottab Sohan Asali Italian Baicoli Biscotti Biscotti Regina Bocconotto Bombolone Cannoli Ciarduna Cornetto Crocetta of Caltanissetta Florentine biscuit Frittole Ladyfinger Pandoro Pasticciotto Pevarini Pignolata Pignolo Pizzelle Sfogliatella Struffoli Torta caprese Zeppole Zippuli Romanian Cornulețe Gogoși Papanași Plăcintă Sfințișori Swiss Birnbrot Blue cake Bündner Nusstorte Carac Cholera Spanisch Brötli Turkish Bülbül yuvası Güllaç Kalburabastı Lady 's navel Qurabiya Saray helva Şekerpare Sütlü Nuriye Torpedo dessert Related topics Confectionery Crust Custard Doughnut Konditorei Kuo Yuan Ye Museum of Cake and Pastry List of cakes List of choux pastry dishes List of desserts List of fried dough foods List of pies, tarts and flans List of poppy seed pastries and dishes Pastry bag Pastry blender Pastry brush Pastry chef Pastry fork Pâtisserie World Pastry Cup Commons Cookbook WikiProject Food portal Retrieved from `` https://en.wikipedia.org/w/index.php?title=Choux_pastry&oldid=846161374 '' Categories : Doughs French pastries Pastries Hidden categories : Articles containing French - language text CS1 German - language sources ( de ) All accuracy disputes Articles with disputed statements from March 2013 Articles containing German - language text Talk Contents About Wikipedia Català Čeština Dansk Deutsch Español فارسی Français Frysk 한국어 Հայերեն Bahasa Indonesia Íslenska Italiano עברית Nederlands 日本 語 Norsk Polski Русский Српски / srpski ไทย Українська 14 more Edit links This page was last edited on 16 June 2018, at 19 : 17 ( UTC ). Text is available under the Creative Commons Attribution - ShareAlike License ; additional terms may apply. By using this site, you agree to the Terms of Use and Privacy Policy. Wikipedia ® is a registered trademark of the Wikimedia Foundation, Inc., a non-profit organization. About Wikipedia

Question: what is the french name for the dough used to make eclairs
Answer: Choux pastry, or pâte à choux