petits chouxn.

Brit.

/ˌpɛtɪ ˈʃuː/, U.S.

/ˌpɛdi ˈʃu/

Forms: 1700s– petits choux, 1900s– petit choux.

Origin: A borrowing from French. Etymon: French petits choux.

Etymology: < French petits choux (1583 in Middle French) < petits , plural of petit (see petit adj.) + choux , plural of chou small pastry cake (1549 in Middle French in this sense: see chou n.).

Small cakes of choux pastry, originally used as a garnish, but now often filled with cream and eaten on their own.

ΘΚΠ

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

1702 J. K. tr. F. Massialot Court & Country Cook 52 This will serve to make small Petits Choux or other fine Ornaments for the garnishing of Dishes.

1861 C. E. Francatelli Cook's Guide 313 Petits choux with caramel.

1895 J. L. W. Thudichum Cookery xxxii. 409 Choux Patissiers, or Petits Choux, are cakelets baked of a batter previously boiled, like the batter of souffles.

1921 Times 30 July 13/4 Let plain fresh cream and either boiled rice or petit choux complete the offering.

2003 Los Angeles Mag. (Nexis) Mar. 128 Ping-Pong-ball-sized petit choux are filled with coffee cream and glazed with caramel.

This entry has been updated (OED Third Edition, December 2005; most recently modified version published online March 2022).

单词	petits choux
释义	petits chouxn. Brit. /ˌpɛtɪ ˈʃuː/, U.S. /ˌpɛdi ˈʃu/ Forms: 1700s– petits choux, 1900s– petit choux. Origin: A borrowing from French. Etymon: French petits choux. Etymology: < French petits choux (1583 in Middle French) < petits , plural of petit (see petit adj.) + choux , plural of chou small pastry cake (1549 in Middle French in this sense: see chou n.). Small cakes of choux pastry, originally used as a garnish, but now often filled with cream and eaten on their own. ΘΚΠ 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 1702 J. K. tr. F. Massialot Court & Country Cook 52 This will serve to make small Petits Choux or other fine Ornaments for the garnishing of Dishes. 1861 C. E. Francatelli Cook's Guide 313 Petits choux with caramel. 1895 J. L. W. Thudichum Cookery xxxii. 409 Choux Patissiers, or Petits Choux, are cakelets baked of a batter previously boiled, like the batter of souffles. 1921 Times 30 July 13/4 Let plain fresh cream and either boiled rice or petit choux complete the offering. 2003 Los Angeles Mag. (Nexis) Mar. 128 Ping-Pong-ball-sized petit choux are filled with coffee cream and glazed with caramel. This entry has been updated (OED Third Edition, December 2005; most recently modified version published online March 2022). < n.1702
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