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 www.joyofbaking.com, 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. :)

www.joyofbaking.com/CreamPuffs.html
www.joyofbaking.com/CremePatisserie.html