A light pastry dough used in cooking, especially for making cream puffs and éclairs; often called choux pastry.
From French pâte à choux, where choux comes from French chou meaning 'cabbage.' The pastry puffs up during cooking, resembling small cabbages, hence the whimsical name.
French pastry chefs named this delicate dough after cabbages because when it bakes, it puffs up into lumpy, round shapes—it's one of the funniest naming moments in culinary history, turning haute cuisine into vegetable comedy!
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