Talk:Choux pastry

message: I think this recipe ought to be a wikibook, rather than a wikipedia article.  Wikipedia is not a place for instructions manuals (seeWP:ISNOT).80.42.103.163 10:05, 26 March 2006 (UTC)
replies: text: Always a problem with food-related articles. But in this case there's a lot to talk about - the history, different applications and so on, it's a fairly basic concept for the Food Project. FlagSteward 20:10, 1 October 2007 (UTC)
thread_title:  Instructions Manual 

message: I have a sneaking suspicion that the name 'cream puff' or 'creme puff' is derived from something like 'Careme Puff,' possibly named after Marie-Antoine Careme. I have no proof of this, but the Careme/Creme thing seems like much more than a coincidence. Does anyone have any ideas regarding this? Dasai Montale (talk) 07:46, 10 December 2007 (UTC)
thread_title:  Careme to Creme 

message: I know that there is a lot more history to Choux than the little bit I was able to coax out of my book collection and my memory. It definitely needs expansion. I think a proper explanation of how Choux works without devolving into a recipe walkthrough would help. Any other ideas out there? Dasai Montale (talk) 07:56, 10 December 2007 (UTC)
thread_title:  Article Weakness 

message: I scanned the last dozen or so edits and this does not seem to be vandalism.  I also do not speak French, but the reference listed does not say that popelins resemble breasts (only that they are puffs) and a google image search does not show anything that looks particularly like that part of the anatomy.  If a reference cannot be found and listed, it should be changed.  Vargob (talk) 13:13, 4 September 2009 (UTC)
thread_title:  popelins and women's breasts 

message: The word "beignet" is not familiar to many people, so it may be an idea if it gets a wikilink to the Wikipedia article on this topic. 
ACEOREVIVED (talk) 10:44, 16 December 2011 (UTC)
thread_title: Beignets

message: While I cannot verify this, I was taught while in culinary school that the term "Pâte a choux" is basically a slurring of the term "Pâte a chaud" or "hot dough" (something like how "duct tape" became "duck tape"). Since this is one of the few doughs in French cuisine that are cooked before actually baking, it seems more plausible than being named after a cabbage-shaped confection. 
PastryPaul (talk) 14:00, 2 July 2013 (UTC)
replies: text: French wikipedia says it's from "pâte à chaud", and cites S.G. Sender, Marcel Derrien, La Grande Histoire de la pâtisserie-confiserie française, Minerva, 2003 (ISBN 2-8307-0725-7), p. 98. --ABehrens (talk) 05:13, 17 February 2021 (UTC)
thread_title:  Origin of term "Pâte a choux" 

message: By far the most common recipe for Marillenknödel (dough wrapped around a pitted apricot and simmered until done, then rolled in sauteed breadcrumbs) does not use choux pastry, but a dough made from half mashed potatoes and half flour. There is, however, a variation using choux pastry (Brandteig). I’ve included a recipe in German as reference. --Janko (talk) 02:37, 28 March 2016 (UTC)
thread_title:  Marillenknödel mit Brandteig 

message: This article says that choux pastry has no raising/leavening agent, and that beignets are made of choux pastry.  However, I have seen several beignet recipes which call for yeast-leavened dough.  — Preceding unsigned comment added by 208.64.74.210 (talk) 14:50, 10 May 2018 (UTC)
thread_title:  Raising Agent? 

message: I doubt this is independently notable but may be worth keeping the redirect Spudlace (talk) 06:33, 2 December 2020 (UTC)
replies: text:  Klbrain (talk) 08:36, 26 June 2021 (UTC)
thread_title:  Proposed merge of [[Chouquette]] into [[Choux pastry]]