Choux pasta is a type of light dough for sweet or savory cakes prepared with butter, eggs, and baked wheat flour. It has French origin, and its name seems a reference to the shape of a masita or bun that is prepared with this dough called petit chou ("repollito"), which for some reason ended up being used in the plural as choux ("cabbages, cabbages"); but it turns out that chou is also used colloquially for something "loving, sweet, cute" that perhaps fits more like a dough for jam. See petisú , éclair , palo de jacob , profiterol .
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