FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
CHOUX
Garrett, Theodore Francis (edited by). 1898. the Encyclopedia of Practical Cookery. L. Upcott Gill, 170, Strand, W.C. London. Vol. I
is the French term that has become familiar in first-class kitchens as the name of a paste (pate-a chou), from which some very dainty little cakes can be manufactured.
