Choux pastry - Wikipedia

^ .mw-parser-output cite.citation{font-style:inherit}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .id-lock-free a,.mw-parser-output .citation .cs1-lock-free a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited a,.mw-parser-output .id-lock-registration a,.mw-parser-output .citation .cs1-lock-limited a,.mw-parser-output .citation .cs1-lock-registration a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription a,.mw-parser-output .citation .cs1-lock-subscription a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-subscription,.mw-parser-output .cs1-registration{color:#555}.mw-parser-output .cs1-subscription span,.mw-parser-output .cs1-registration span{border-bottom:1px dotted;cursor:help}.mw-parser-output .cs1-ws-icon a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}.mw-parser-output code.cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;font-size:100%}.mw-parser-output .cs1-visible-error{font-size:100%}.mw-parser-output .cs1-maint{display:none;color:#33aa33;margin-left:0.3em}.mw-parser-output .cs1-format{font-size:95%}.mw-parser-output .cs1-kern-left,.mw-parser-output .cs1-kern-wl-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right,.mw-parser-output .cs1-kern-wl-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}Le Cordon Bleu patisserie foundations. Clifton Park, New York: Delmar. 2 December 2011. ISBN 978-1-4390-5713-1. ^ S.G. Sender, Marcel Derrien, La Grande Histoire de la pâtisserie-confiserie française, Minerva, 2003 ISBN 2-8307-0725-7, p. 98. ^ Juillet, Claude (1998). Classic Patisserie: An A–Z Handbook. Butterworth-Heinemann. ISBN 0-7506-3815-X. ^ McGee, Harold (2004). On Food and Cooking: The Science and Lore of the Kitchen (Completely rev. and updated. ed.). New York, New York: Scribner. pp. 552–553, 612. ISBN 0-684-80001-2. ^ Pellaprat, Henri-Paul; Tower, Jeremiah (2012). The Great Book of French Cuisine. Vendome Press. ISBN 9780865652798. ^ cite web |last1=David |first1=Lebovitz |url=https://www.davidlebovitz.com/les-chouquettes/ |access-date=24 October 2021 |language=en ^ "Recipe for this variation of Marillenknödel". GuteKueche.at (in German). ^ "Basics: Choux pastry". Just Hungry. 6 April 2004. Retrieved 8 September 2010. ^ "Illustrated recipes, kitchenware shop, kitchen accessories, professional cookware on Meilleur du Chef". Cuisine-french.com. Retrieved 1 May 2012. ^ Harlé, Eva (18 March 2015). Pains et Viennoiseries (in French). Hachette Pratique. p. 138. ISBN 9782014600407. Retrieved 1 October 2016. ^ Rose, Lucie (12 January 2015). "Meet the Chouquette: Parisian Breakfast at its Finest". Frenchly. Retrieved 29 March 2021.