choux pastry
noun/ˌʃuː ˈpeɪstri/
/ˌʃuː ˈpeɪstri/
[uncountable]- a type of very light pastry made with eggs, used to make eclairs and profiterolesWord Originlate 19th cent.: from choux or chou, denoting a round cream-filled pastry (from French chou (plural choux) ‘cabbage, rosette’, from Latin caulis) + pastry.
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choux pastry