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bn:00060981n
Noun Concept
Categories: French pastries, Doughs, Choux pastry
EN
puff batter  pouf paste  pate a choux  choux pastry  Brandteig
EN
Batter for making light hollow cases to hold various fillings WordNet 3.0
Definitions
Examples
Relations
Sources
EN
Batter for making light hollow cases to hold various fillings WordNet 3.0 & Open English WordNet
Choux pastry, or pâte à choux, is a delicate pastry dough used in many pastries. Wikipedia
Light pastry dough Wikidata
Light pastry dough made ​​from flour, butter and eggs and used to make cakes. OmegaWiki
A type of light pastry (made just from butter, water, flour and eggs) that is used to make profiteroles, éclairs, chouquettes, etc. Wiktionary
Light pastry. Wiktionary (translation)
Batter that rises on baking to form hollow cases for various fillings. Wiktionary
EN
If you don't get your choux pastry just right, the profiteroles will taste foul. Wiktionary
IS A
batter
dough
HAS PART
butter
egg
flour
water
PART OF
eclair
profiterole
pommes dauphine
Paris–Brest
Religieuse
+1 relations
HAS KIND
croquembouche
gougère
Religieuse
COUNTRY OF ORIGIN
France
USE
profiterole
WordNet 3.0 & Open English WordNet
EN
puff batter, pouf paste, pate a choux
Wikipedia
EN
choux pastry
Wikidata
EN
choux pastry
Wiktionary
EN
choux pastry, pouf paste
OmegaWiki
EN
choux pastry
Wikipedia Redirections
EN
Brandteig, Chou dough, Chou paste, Chou pastry, chouquette, Choux dough, Choux paste, Pate a choux, Pate au choux, Pâte a choux, pâte à choux, Shoe dough, Shoe pastry
Wikidata Alias
EN
pate a choux, pâte à choux

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