Monday, July 03, 2006

Why are creampuffs named after cabbage?

Little known fact: The dough used to make cream puffs or traditional French eclairs is called pate a choux. "Choux" means cabbage in French.

Apparently, according to, the French thought that the little spheroids created by the pate a choux when it bakes looks like little cabbage heads. I think that's stupid. They look like pate a choux.

If anyone's interested, creampuffs are a fantastic rainy afternoon activity. Just make sure you dip them in chocolate. :)

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