Choux pastry, also known as pâte à choux, is a light and airy pastry dough that is commonly used to make cream puffs, éclairs, and profiteroles. It is made by heating water, butter, and flour together in a pan until a thick dough forms, then adding eggs one at a time until the dough becomes smooth and glossy. The dough is then piped or spooned onto a baking sheet and baked until it puffs up and turns golden brown. Choux pastry has a crisp exterior and a hollow, airy interior, making it ideal for filling with a variety of sweet or savory fillings. It is a versatile pastry that can be used in a wide range of dishes, from decadent desserts to savory appetizers.

Definicja i znaczenie słowa „choux pastry” po angielsku

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