Choux Pastry

In French "choux" mean "cabbage", a reference to the appearance of choux buns which resemble mini cabbage roses.
Choux pastry or pate a choux, is the dough used to make heavenly cream puffs, eclairs, profiteroles and ultimately, croquembouche, a fancy and rather grandiose construction considered rather old fashioned, but still de rigueur at French weddings, christening and family gatherings.

The origin of choux pastry can be traced to an Italian chef, Poelini, in the employ of Catherine de Medici, an Italian aristocrat who became the queen of France as the wife of King Henry II. He created choux pastry in 1540, but the cream puff only became fashionable after the 17th century.