choun.
/ʃuː/ 1. A small round cake of pastry filled with cream or fruit, etc. Hence chou(x) paste, chou pastry, a very light egg-enriched pastry.
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the world > food and drink > food > dishes and prepared food > pastry > sweet or rich pastries > [noun]
puff1419
curd tart1594
baklava1650
petits choux1702
chou1706
pastry1708
millefeuille1733
pithivier1834
frangipane1844
apple strudel1850
cream puff1851
ensaimada1867
profiterole1884
Napoleon cake1892
strudel1893
milk tart1896
Napoleon1896
St. Honoré1907
cream horn1908
bear claw1915
butterhorn1920
churro1929
vanilla slice1930
Danish pastry1934
gur cake1936
rugelach1941
pain au chocolat1944
religieuse1954
Pop Tart1964
Napoleon pastry1969
the world > food and drink > food > dishes and prepared food > pastry > [noun] > types of pastry
puff paste1598
bread pastea1654
wafer-paper1718
puff pastry1788
suet crust1809
pâte brisée1824
pasta frolla1848
chou pastry1892
puff1908
filo1946
shortcrust pastry1951
1706 Phillips's New World of Words (new ed.) Petits Choux, a sort of Paste for garnishing, made of fat Cheese, Flower, Eggs, Salt, etc. bak'd in a Pye-pan, and Ic'd over with fine Sugar.
1888 Mrs. Beeton's Bk. Househ. Managem. (rev. ed.) xxxviii. 830 Chou Paste. Ingredients.—1/ 2 lb. of flour, 1/ 4 lb. of butter, 8 eggs, 1/ 2 oz. of pounded sugar, 1 pint of water.
1892 T. F. Garrett & W. A. Rawson Encycl. Pract. Cookery I. 382/1 Choux with Coffee Icing.
1892 T. F. Garrett & W. A. Rawson Encycl. Pract. Cookery I. 382/1 Glazed Chou.
1892 T. F. Garrett & W. A. Rawson Encycl. Pract. Cookery I. 382/1 Pieces of Choux paste about the size of fowls' eggs.
1951 Good Housek. Home Encycl. 585/2 In..choux pastry the fat is melted in hot liquid before being added to the flour.
1962 Listener 14 June 1050/2 Make the chou pastry first, by boiling the water and butter together.
1962 Listener 21 June 1095/2 These cherry choux puffs are my family's favourite.
2. A knot of ribbon, chiffon, etc., as an ornament to a woman's hat or dress. (Cf. cabbage n.1 7.)
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the world > textiles and clothing > clothing > parts of clothing > [noun] > trimmings or ornamentation > knot or rosette
knota1400
jarbe1578
wedding-favour1681
cockade1709
cabbage1859
torsade1872
chou1883
1883 Peel City Guardian 19 May 7/5 The tunic is draped high and wide on the right side, under a chou bow.
1891 Queen 7 Feb. 217/3 A new front drapery, which hooked on to the back beneath a ‘choux’—namely, an oblong rosette.
1894 Queen 13 Oct. 637/2 A blouse bodice,..fastened with three large choux.
1894 Paris Mode I. 31/2 Sleeves are frequently caught in by a chou of ribbon.
1930 Times 13 Mar. 11/6 A charming close-fitting black hat in fine horsehair lace with a big choux of satin ribbon coming down to the shoulder.
1957 M. B. Picken Fashion Dict. 62/2 Chou, soft cabbage-shaped rosette or knot of velvet, satin, ribbon, lace, etc.
This entry has not yet been fully updated (first published 1933; most recently modified version published online December 2018).
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