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1. 

   Margueritem said, 11 months ago

   Oy…

2. 

   zinah said, 11 months ago

   Ouch.

   Btw, I had to look up pâte à choux. lol Do I look French to you???

3. 

   grapfhics said, 11 months ago

   better than a blancmange.

4. 

   Orgelspieler said, 11 months ago

   I think, if I had a choice between a loaf composed of pureed cabbage and goose fat, and a blancmange, I would prefer the blancmange.

5. 

   DigitalFrog said, 11 months ago

   To paraphrase one of the great philosophers: Dough!

6. 

   marshlc said, 11 months ago

   Umm … it’s not REALLY made of cabbage, and never has been - that’s just the name.

   I think I’d rather have the blancmange too - a little easier to get out of your hair.

7. 

   ChapeauNoir said, 11 months ago

   I would love either, but would probably take the pate a choux over pate-a-shoe – unless the latter were from, say, [Jimmy] Choo.

   http://images.google.ca/images?source=ig&hl=en&rlz=1G1GGLQ_ENCA295&q=pate%20a%20choux&lr=&um=1&ie=UTF-8&sa=N&tab=wi

8. 

   Orgelspieler said, 11 months ago

   I’ll take your word for it. Never trusted the French and their food names… when you think they MUST be joking, they’re not, and vice versa.

9. 

   DigitalFrog said, 11 months ago

   It was named after cabbage because thats the shape it takes after cooking.

10. 

    jackfertig said, 10 months ago

    sigh…. pâté à choux, so called because it takes the shape of a cabbage, but it’s puff pastry… basically what will become a cream puff once it’s baked and stuffed wtih cream, or an éclair if you shape it, stuff it with cream and top it with chocolate icing.