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Wat (wie) is pâte à choux - definitie
LIGHT PASTRY DOUGH
Pâte à choux; Pate a choux; Choux paste; Chou pastry; Chou paste; Choux dough; Chou dough; Brandteig; Pâte a choux; Chouquette; Pate au choux; Shoe pastry; Shoe dough
![italic=no}} with a [[pastry bag]]](https://commons.wikimedia.org/wiki/Special:FilePath/Bignè4.JPG?width=200 "italic=no}} with a [[pastry bag]]")
choux pastry
[?u:]
¦ noun very light pastry made with egg, typically used for eclairs and profiteroles.
Origin
C19: from choux or chou, denoting a round cream-filled pastry, from Fr. chou (plural choux) 'cabbage, rosette'.
Pâté
MIXTURE OF COOKED GROUND MEAT AND FAT MINCED INTO A SPREADABLE PASTE
Paté; Pâtés; Pate'; Patés; Brussels pate; Pâte; Meat paste; Pâté en croute; Pâté en croûte; Meat pastes
Pâté ( , , ) is a paste, pie or loaf filled with a forcemeat. Common forcemeats include ground meat from pork, poultry, fish or beef; fat, vegetables, herbs, spices and either wine or brandy (often cognac or armagnac).
Pâte-sur-pâte
![[[Mintons]] vases designed by Solon in the ''pâte-sur-pâte'' style, 1880, on display at [[Mount Holyoke College Art Museum]]](https://commons.wikimedia.org/wiki/Special:FilePath/Pair of Vases, view 1, Marc-Louis-Emmanuel Solon, Minton factory, England, 1880, porcelain, polychromy, gilding, bronze bases - Mount Holyoke College Art Museum - DSC04599.JPG?width=200 "[[Mintons]] vases designed by Solon in the ''pâte-sur-pâte'' style, 1880, on display at [[Mount Holyoke College Art Museum]]")
![[[Berlin porcelain]] plate, 1900.](https://commons.wikimedia.org/wiki/Special:FilePath/Zierteller KPM KGM W-1979-13.jpg?width=200 "[[Berlin porcelain]] plate, 1900.")
![Sèvres porcelain]] vase, c. 1865](https://commons.wikimedia.org/wiki/Special:FilePath/Vase à couvercle avec deux puttis en pâte-sur-pâte.JPG?width=200 "Sèvres porcelain]] vase, c. 1865")
![[[Mintons]] vases with cranes, 1871-1875](https://commons.wikimedia.org/wiki/Special:FilePath/Vase (England), 1871-1875 (CH 18633979-2).jpg?width=200 "[[Mintons]] vases with cranes, 1871-1875")
![Solon plaque of Tree Spirits, 1880; made by [[Mintons]] for [[Tiffany & Co]]](https://commons.wikimedia.org/wiki/Special:FilePath/Plaque with Tree Spirits LACMA AC1995.98.2.1-.2.jpg?width=200 "Solon plaque of Tree Spirits, 1880; made by [[Mintons]] for [[Tiffany & Co]]")
![Leningrad coffee pot, with [[Ruslan and Ludmila]], c. 1969](https://commons.wikimedia.org/wiki/Special:FilePath/Bistr chainik sadko.jpg?width=200 "Leningrad coffee pot, with [[Ruslan and Ludmila]], c. 1969")
Pate sur pate; Pate-sur-pate; Pâte sur pâte
Pâte-sur-pâte is a French term meaning "paste on paste". It is a method of porcelain decoration in which a relief design is created on an unfired, unglazed body, usually with a coloured body, by applying successive layers of (usually) white porcelain slip (liquid clay) with a brush.
Wikipedia
Choux pastry
Choux pastry, or pâte à choux (French: [pɑt a ʃu]), is a delicate pastry dough used in many pastries. Basic ingredients usually only include butter, water, flour and eggs (auxiliary ingredients and flavorings are also added).
Instead of a raising agent, choux pastry employs its high moisture content to create steam, as the water in the dough evaporates when baked, puffing the pastry. The pastry is used in many European cuisines, including French cuisine and Spanish cuisine, and is the basis of many notable desserts, including profiteroles, éclairs and churros.
