Pick a Nit????

I always was of the understanding that pate a choux is the dough and that
dough (pate a choux) can be used to make profiteroles (see my definition
below) and HUNDREDS of other recipes by using the pate a choux (dough) for
thingies such as , éclairs, cream puffs, as well as filling with all kinds
of vegetables and fruits, fish/salmon etc.



Profiteroles definition: (Mine)

1)pate a choux as the dough 2) filled with a cream mixture and 3) covered
with chocolate (or other) sauce.



If you go to google and click on "images" and type “profiteroles,” you will
see that they almost all of the jpgs are what I describe. They fit my
description of a finished product, not a baked dough, and they are all in
my opinion what I call profiteroles, NOT pate a choux;



Pate a choux is a dough!!!



the nit picker picks again.



PS, these pate a choux filled with cream inside are sitting in my freezer
(bought at BJ's Saturday) called miniature cream puffs, NOT pate a choux and
NOT profiteroles. When I pour my hot little chocolate sauce over them,
they will be profiteroles.



Dee








"Wayne Boatwright" > wrote in message
. ..
> Reg > wrote in news:qN4Kb.51590$lq4.154
> @newssvr31.news.prodigy.com:
>
> > Françoise wrote:
> >
> >> You are right: "Profiterole and pate a choux are the same thing."
> >
> > Distinction: Profiteroles are a finished product. Pate a choux is the
> > dough it's made from.
> >
>
> Pick a nit!
>