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n5http://commons.wikimedia.org/wiki/Special:FilePath/Choux_pastry_swans.
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Subject Item
dbpedia:Choux_pastry
rdfs:comment
Choux pastry, or pâte à choux (pronounced: [pɑt a ʃu]), is a light pastry dough used to make profiteroles, croquembouches, éclairs, French crullers, beignets, St. Honoré cake, Parisian gnocchi, dumplings and gougères. It contains only butter, water, flour, and eggs. Like Yorkshire Pudding or David Eyre's pancake, instead of a raising agent it employs high moisture content to create steam during cooking to puff the pastry.Choux pastry is usually baked but for beignets it is fried.
foaf:name
Choux Pastry
foaf:depiction
n5:jpg
dbpedia-owl:alias
Pâte à choux
dbpedia-owl:country
dbpedia:France
dbpedia-owl:ingredient
dbpedia:Butter dbpedia:Flour n8:
dbpedia-owl:ingredientName
butter,flour,eggs, water
dbpedia-owl:thumbnail
n7:300
dbpedia-owl:type
dbpedia:Pastry