what is the french name for the dough used to make eclairs
Choux pastry Choux pastry, or pâte à choux (French: [pɑt a ʃu]), is a light pastry dough used to make profiteroles, croquembouches, éclairs, French crullers, beignets, St. Honoré cake, quenelles, Parisian gnocchi, dumplings, gougères, chouquettes, craquelins and churros. It contains only butter, water, flour and eggs. Instead of a raising agent, it employs high moisture content to create steam during cooking to puff the pastry. The pastry is used in many European and European-derived cuisines.
List of English words of French origin Some French words were named after French people (from their family name), especially in the fields of science (ampere, appertisation, baud, becquerel, braille, coulomb, curie, daguerreotype, pascal, pasteurise, vernier), botany and mineralogy (begonia, bougainvillea, clementine, magnolia, dolomite, nicotine), fashion and style or any other cultural aspect (lavalier, leotard, recamier, mansard, chauvinism, kir, praline, saxophone, silhouette, guillotine) .