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Pâte à Chou
Cream-puff Dough
- Difficulty
Easy
By Alma Lach
Published 1974
Pâte à Chou is a soft batter-type pastry dough. It is the foundation for simple cream puffs to be filled with whipped cream or it makes lavish and exciting structures as well buttressed as Notre Dame.
La Religieuse, with its elongated chocolate-coated éclairs, reminds one of the flowing black robes of the nuns for which the pastry was named.
Croquembouche is a pyramid of small cream puffs, called profiteroles, held together with a mortar of caramelized sugar. Translated, “Cr
Ingredients
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