Explore: Choux

Choux pastry, or pâte à choux (French: [pat a ʃu]), is a delicate pastry dough used in many pastries. The essential ingredients are butter, water, flour

The 1896 version of La Fée aux Choux (The Fairy of the Cabbages) is a lost short fantasy film directed by Alice Guy-Blaché (then known as Alice Guy) that

Choux is a commune in the Jura department in Bourgogne-Franche-Comté in eastern France. Communes of the Jura department "Répertoire national des élus:

This is a list of choux pastry dishes. Choux pastry, or pâte à choux, is a light pastry dough that contains only butter, water, flour and eggs. The high

kʁɛm]), also known alternatively as a cream puff (US), is a filled French choux pastry ball with a typically sweet and moist filling of whipped cream, custard

Maque choux /ˈmɑːkʃuː/ is a traditional dish of Louisiana. It is thought to be an amalgam of Creole and Native American cultural influence, and the name

culture. Common doughs used to make pastries include filo dough, puff pastry, choux pastry, short dough, pâte brisée, pâte sucrée, and other enriched doughs

Les Choux de Créteil is a group of ten cylindrical buildings, each 15 stories in height, in the Paris suburb of Créteil. The project is known as Les Choux

of deep-fried pastry of French origin. It is commonly made from pâte à choux, but can also be made using rice flour (rice beignets) or yeast-leavened

shape or, in the case of the "French cruller", extruded in a ring from choux pastry. Crullers are typically topped with cinnamon sugar, dipped in plain