chou pastry

English

Noun

chou pastry (countable and uncountable, plural chou pastries)

  1. Alternative form of choux pastry.
    • 1986 March 23, Valerie Sinclair, “Dining Out: A Familiar Site in South Orange”, in The New York Times‎[1], New York, N.Y.: The New York Times Company, →ISSN, →OCLC, archived from the original on 17 June 2025:
      Shrimp eclair (a $10 appetizer) was ruined because, although the filling of shrimp, asparagus and mushrooms was good, the chou pastry was truly awful, as heavy as lead and with the texture of cardboard.
    • 1988, Seymour Britchky, “Café de la Gare”, in Restaurants of New York […], 1989 edition, New York, N.Y.: Fireside, →ISBN, page 97:
      The Paris-Brest suffers the treatment better, a rich cream between the two big chou pastries, slivered hazelnuts and much confectioners’ sugar across the top.
    • 2007 July 25, Charles Timoney, “Top 10 French delicacies”, in Alan Rusbridger, editor, The Guardian‎[2], London: Guardian News & Media, →ISSN, →OCLC, archived from the original on 5 October 2014:
      Chouquettes are chou pastry balls, the size of a plum, which are topped off with some little chunks of sugar.
    • 2010 November 7, A[gence] F[rance-]P[resse], “Chef crusades to revive Parisian 'terroir'”, in The Independent, London: Independent News & Media, →ISSN, →OCLC:
      His recipes, from souffle potatoes to black pudding or a Saint Honore - balls of caramel-topped chou pastry filled with whipped cream - are picked straight from the repertoire of Paris pre-World War II.
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