Powches, Puffs and Profiteroles
Early Choux Paste Receipt
DOI:
https://doi.org/10.1558/ppc.30287Keywords:
choux, twice-cooked pastry, fillings, culinary terminology, iconic dishes, receipes, originsAbstract
The article looks at early mentions of pastries in a range of early English and European cookbooks that could be termed choux or choux-like and provides some recipes.
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