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.
Newtons (cookie) Until the late 19th century, many physicians believed that most illnesses were related to digestion problems,[2] and recommended a daily intake of biscuits and fruit. Fig rolls were the ideal solution to this advice. They were a locally produced and handmade product until a Philadelphia baker and fig lover, Charles Roser, invented and then patented a machine in 1891 which inserted fig paste into a thick pastry dough.[3] Cambridgeport, Massachusettsâ€“based Kennedy Biscuit Company purchased the Roser recipe[4] and started mass production. The first Fig Newtons were baked at the F. A. Kennedy Steam Bakery in 1891.[5] The product was named after the city of Newton, Massachusetts.[6][7]