"Dee Randall" > wrote in
:

> 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.

Etc., etc., etc.....

My undestanding is that all profiteroles are made from paté a choux which,
by the way, is more of a heavy batter than a dough. Admittedly, not all
paté a choux ends up as profiteroles. IMHO, the earlier poster was only
trying to say that profiteroles "are" (made from) paté a choux (not the
other way around). Perhaps I was reading into it my own understanding.

"Pick a Nit????" All I meant was that it shouldn't be such a big f******
deal! Zeeesh! <G>

Wayne