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Chou is a French pastry that is also known as cream puffs. It is composed of a delicate pastry shell, known as pâte à choux, which is filled with whipped cream, pastry cream, or custard. Chou can be served as an individual pastry with a dusting of powdered sugar or incorporated into a larger dessert, such as a croquembouche, which is a tower of chou filled with pastry cream, and usually served at special events.

The History of Chou

The origin of chou dates back to the 16th century when Catherine de’ Medici, a noblewoman from Florence, married King Henry II of France. She brought her Italian chefs with her who introduced new culinary techniques to France, including the creation of pâte à choux, the base of chou.

The name “chou” in French means cabbage, as the pastry shells resemble miniature cabbages. This pastry was popularized by Marie-Antoine Carême, a French chef who was considered the king of French cuisine in the 19th century, who created various sizes and shapes of chou and popularized it as a dessert.

Making Chou

Making chou requires precision and skill. Pâte à choux is made by boiling water, butter, and flour together to form a dough. Eggs are then added one at a time, and the dough is beaten until it is smooth and glossy. The dough is then piped into small mounds onto a baking sheet and baked until golden brown. Once cooled, the pastry shells are filled with whipped cream, pastry cream, or custard.

Chou is a delightful French pastry that has a rich history and palate-pleasing taste. It is a wonderful dessert to enjoy alone or as part of a larger pastry, and its versatility has made it a popular pastry around the world.