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Definition of Pate a choux
1. Noun. Batter for making light hollow cases to hold various fillings.
Lexicographical Neighbors of Pate A Choux
Literary usage of Pate a choux
Below you will find example usage of this term as found in modern and/or classical literature:
1. Hand-book of Practical Cookery, for Ladies and Professional Cooks by Pierre Blot (1867)
"Make some pate a choux. Then put four tablespoonfuls of flour on the paste-board
with two of sugar, one egg, one ounce of butter, salt, and a pinch of ..."
2. Hand-book of Practical Cookery: For Ladies and Professional Cooks by Pierre Blot (1884)
"Make some pate a choux. Then put four tablespoonfuls of flour on the ...
Spread some pate a choux, about a teaspoonful, all over the paste left in the ..."
3. The Boston Cooking-school Cook Book by Fannie Merritt Farmer (1911)
"Pate a Choux 2V£ tablespoons milk J£ teaspoon salt yi teaspoon lard J ^ cup
flour '2 teaspoon butter 1 egg Heat butter, lard, and milk to boiling-point, ..."
4. The Steward's Handbook and Guide to Party Catering by Jessup Whitehead (1903)
"CHOUX PASTE—The same paste of which the familiar Boston cream puffs are made; it
is called pate a choux in French, is used in a few forms about meats and in ..."
5. Pot-pourri from a Surrey Garden by Maria Theresa Earle, Constance Lytton (1898)
"Make a paste (pate a choux) as follows :—Ingredients : 4| oz. of flour, 4| oz.
of butter, 1| pint of water, 3 whole eggs (4 if small), a pinch of salt and ..."
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