sigh…. pâté à choux, so called because it takes the shape of a cabbage, but it’s puff pastry… basically what will become a cream puff once it’s baked and stuffed wtih cream, or an éclair if you shape it, stuff it with cream and top it with chocolate icing.
margueritem over 15 years ago
Oy…
zinah over 15 years ago
Ouch.
Btw, I had to look up pâte à choux. lol Do I look French to you???
grapfhics over 15 years ago
better than a blancmange.
ChiehHsia over 15 years ago
I think, if I had a choice between a loaf composed of pureed cabbage and goose fat, and a blancmange, I would prefer the blancmange.
Digital Frog over 15 years ago
To paraphrase one of the great philosophers: Dough!
marshlc over 15 years ago
Umm … it’s not REALLY made of cabbage, and never has been - that’s just the name.
I think I’d rather have the blancmange too - a little easier to get out of your hair.
ChapeauNoir over 15 years ago
I would love either, but would probably take the pate a choux over pate-a-shoe – unless the latter were from, say, [Jimmy] Choo.
http://images.google.ca/images?source=ig&hl=en&rlz=1G1GGLQ_ENCA295&q=pate%20a%20choux&lr=&um=1&ie=UTF-8&sa=N&tab=wi
ChiehHsia over 15 years ago
I’ll take your word for it. Never trusted the French and their food names… when you think they MUST be joking, they’re not, and vice versa.
Digital Frog over 15 years ago
It was named after cabbage because thats the shape it takes after cooking.
jackfertig over 15 years ago
sigh…. pâté à choux, so called because it takes the shape of a cabbage, but it’s puff pastry… basically what will become a cream puff once it’s baked and stuffed wtih cream, or an éclair if you shape it, stuff it with cream and top it with chocolate icing.