I'm just trying to get an understanding of pate a choux vs. profiteroles,
since I've made neither. Perhaps I've got it!
thanks everybody.
Dee


"Wayne Boatwright" > wrote in message
. ..
> "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