CSCA - Pate a Choux
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| PÂTÉ À CHOUX (CHOUX PASTE) SHAPES | CREAM PUFFS, ÉCLAIRS (elongated or oval shapes of Pâte à Choux dough filled with pastry cream and covered with chocolate or vanilla glaze), RINGS
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| GÂTEAU SAINT-HONORE | Classic French pastry for the patron saint of pastry chefs. Dessert consists of a base of piecrust, a ring of choux paste, filled with pastry cream in the center, small pastry-cream-filled cream puffs attached on top of ring, and finished with caramel.
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| CROQUEMBOUCHE | “Crack in your mouth.” Classic French pastry dessert. Tree shaped: small cream puffs glued together with caramel and finished off with more caramel.
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| RÉLIGIEUSE | Little cream puffs formed in the shape of nuns. They have a collar of pastry cream and are topped with fondant
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| PARIS-BREST | Classic French dessert. A ring of choux paste filled with whipped cream, named in honor of Paris-Brest bicycle race
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| PROFITEROLES | Cream puffs filled with ice cream and covered with hot fudge sauce.
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| GNOCCHI | Traditional Italian dumpling, usually made with potato, however, it can be made with choux paste.
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| GOUGERE | Traditional French savory made of Pâte à Choux with the addition of cheese, often served with Burgundy red wine.
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| BEIGNET | Traditional New Orleans fried doughnut, which can be made with choux paste.
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| CRÈME PÂTISSIÈRE | Pastry Cream or vanilla custard
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| CHANTILLY | Sweetened cream usually with vanilla then often whipped to the soft plop stage.
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| DORURE | Egg wash used to brush the top of pastry to give a shine and color.
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