chou pastry

plural chou pastries

1. alternativecountableuncountableAlternative form of choux pastry.

   Chouquettes are chou pastry balls, the size of a plum, which are topped off with some little chunks of sugar.

   2007 July 25, Charles Timoney, “Top 10 French delicacies”, in Alan Rusbridger, editor, The Guardian, London: Guardian News & Media, →ISSN, →OCLC, archived from the original on 05 Oct 2014

   3 more examples

   Shrimp eclair (a $10 appetizer) was ruined because, although the filling of shrimp, asparagus and mushrooms was good, the chou pastry was truly awful, as heavy as lead and with the texture of cardboard.

   1986 March 23, Valerie Sinclair, “Dining Out: A Familiar Site in South Orange”, in The New York Times, New York, N.Y.: The New York Times Company, →ISSN, →OCLC, archived from the original on 17 Jun 2025

   The Paris-Brest suffers the treatment better, a rich cream between the two big chou pastries, slivered hazelnuts and much confectioners’ sugar across the top.

   1988, Seymour Britchky, “Café de la Gare”, in Restaurants of New York […], 1989 edition, New York, N.Y.: Fireside, →ISBN, page 97

   His recipes, from souffle potatoes to black pudding or a Saint Honore - balls of caramel-topped chou pastry filled with whipped cream - are picked straight from the repertoire of Paris pre-World War II.

   2010 November 7, A[gence] F[rance-]P[resse], “Chef crusades to revive Parisian 'terroir'”, in The Independent, London: Independent News & Media, →ISSN, →OCLC