Century Dictionary and Cyclopedia
- n. A name in the seventeenth century of the chignon.
“Macque choux is an irresistibly rich, creamy, spicy corn dish, and this was textbook-perfect.”
“Pte choux, also known as choux paste or cream puff dough, defies a precise label.”
“I never thought to pipe choux pastry like that before!”
“* Cooked choux pastry (unfilled) can keep in an air tight container for 3 days and can be frozen for up to three weeks”
“Oh! "l'odeur des choux" that are no longer fresh ... and the little flies that quickly infest them.”
“The choux pastry that makes the cream puffs is lightweight and soft, so these are much lighter and less filling than regular shortcakes.”
“The Paris Brest is a ring of choux pastry, the same as you would use for a cream puff, that is filled with a whipped cream or mousse filling.”
“Au revoir, too, to éclairs, choux buns and meringues, but – and this might be controversial – I'll be relieved to be free of the tyranny of the croissant.”
“If it pertains to puff pastry, pâte à choux, cake (sponge included), custard, cookies, souffles, fruit, puddings, meringue or brioche, it's inside (and invigorated by Sara Mulvanny's adorable illustrations).”
“Use a small ice cream scoop to drop balls of the choux pastry onto a Silpat - or parchment-lined rimmed baking sheet, leaving some space between the balls for them to puff up.”
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