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choux pastry "

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    [Noun]  | "choux pastry" | \ ˈshü- \


    1: a very light, egg-based dough used to make pastries (such as cream puffs and éclairs ) —called also pate a choux


    Origin: 1878 ;

     Partial translation of French pâte à choux, literally, "pastry in the form of cabbages"; choux, plural of chou "cabbage," going back to Middle French, back-formation from chous, plural of chol, going back to Old French, going back to Latin caulis "stalk, stem, cabbage stem, cabbage" {mat|cole|};

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