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Choux pastry, or pâte à choux (), is a delicate pastry dough used in many pastries. The essential ingredients are butter, water, flour and eggs.
Instead of a raising agent, choux pastry employs its high moisture content to create steam as the water in the dough evaporates when baked, puffing the pastry. The pastry is used in many European cuisines, including French cuisine and Spanish cuisine, and can be used to make many pastries such as eclairs, Paris-Brest, cream puffs, Profiterole, crullers, beignets, Churro and funnel cakes.
Popelins were common aristocratic desserts in the 16th century, and were flavored with cheese or citrus (for example lemon peel, orange blossom water, etc.). They were prepared from dough that had been dried over a fire to evaporate its water, which was called pâte à chaud.S.G. Sender, Marcel Derrien, La Grande Histoire de la pâtisserie-confiserie française, Minerva, 2003 , .
The royal chefs Jean Avice, a italic=no, and italic=no, who worked in the court of Marie Antoinette, made modifications to the recipe in the 18th century, resulting in the recipe most commonly used now for profiterole.Claude Juillet (1998). 075063815X, Butterworth-Heinemann. 075063815X
The name pouplin (), later popelin or poupelin, is attested in around 1349 for a kind of cake made with flour and eggs. s.v. 'poupelin'
A widely repeated story claims that choux pastry was invented in 1540 by a Pantanelli and a Popelini (neither of whom is ever cited with a first name), supposedly the pastry chefs of Queen Catherine de' Medici, the Italian wife of King Henry II of France.e.g., (2011). 9781439057131, Delmar. ISBN 9781439057131 This is part of the fiction that Italian cuisine was introduced to France by her retinue, apparently first mentioned in the 18th century.
b. Pantenelli supposedly invented the dough in 1540, seven years after the arrival of Catherine in France. He is said to have used the dough to make a cake named 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, named after Pantanelli's successor Popelini. However, the story of Popelini, also called Popelin, only appears in the beginning of the 1890s in the writings of the French pastry chef .Bienassis, Loïc; Campanini, Antonella (6 December 2022), Brioist, Pascal; Quellier, Florent (eds.), "La reine à la fourchette et autres histoires. Ce que la table française emprunta à l'Italie : analyse critique d'un mythe", La table de la Renaissance : Le mythe italien, Tables des hommes (in French), Tours: Presses universitaires François-Rabelais, pp. 29–88, , full text retrieved 5 October 2023 The story is clearly fictional given that poupelins are attested long before the 16th century, with the name Popelini being created from the word popelin and not the other way around; similarly, Pantarelli appears to be derived from pâte.
It's used in savory recipes also like Parisian gnocchi, dumplings, (2026). 9780865652798, Vendome Press. ISBN 9780865652798 italic=yes (unfilled choux pastry paired with
|access-date=24 October 2021 |language=en pommes dauphine and gougères.
Choux pastry is usually baking, but for beignets, it is fried. In Spain and Latin America, are made of fried choux pastry, sugared and dipped in a thick hot chocolate for breakfast. In Italian cuisine, choux pastry is the base for italic=yes, which are cream-filled pastries eaten on March 19 for the feast of Saint Joseph. In Austrian cuisine, one variation of Marillenknödel, a sweet apricot dumpling cooked in simmering water, uses choux pastry; in that case it does not puff, but remains relatively dense. Choux pastries are sometimes filled with cream after baking to make cream puffs or éclairs.
A italic=yes is covered in a "crackly" sugar topping — and often filled with pastry cream, much like an éclair.
italic=yes originate from Paris, France, and can be enjoyed at anytime of the day, typically for breakfast or as an afternoon snack.
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