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Choux pastry
Choux pastry, or ''pâte à choux'' (), is a light pastry dough used to make profiteroles, croquembouches, éclairs, French crullers, beignets, St. Honoré cake, quenelles, Parisian gnocchi, dumplings, gougères, chouquettes and craquelins. 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.
==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.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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