Pate a choux is a light baked pastry dough used for eclairs, profiteroles, and cream puffs; it’s cooked briefly on the stove before baking to form a smooth, pipeable paste. In culinary contexts it’s treated as a single, fixed term, though it comprises two French elements. The phrase denotes the dough itself, not the finished pastry. Expert kitchens may pronounce it with delicate French intonation.
Full pronunciation guide
