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Culinary Dictionary
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| Term(s) | ||
Choux pastry | ||
 A paste used to make cream puffs, eclairs, and other more elaborate pastries. How it is made: add flour to boiling water or milk, which has already been enriched with butter; then add eggs to the paste for leavening purposes. Savory pastries such as goug?re, may also be made with this paste. |