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Chris -- 2018-04-11

#1 2007-01-04 21:40:45

patschwieterman
Administrator
From: California
Registered: 2005-10-25
Posts: 1680

"shoe pastry" for "chou(x) pastry"

Inspired by Sent’s post on profiter rolls, I went looking for the “shoe pastry” from which the “rolls” are made. Sure enough…. The preponderance of puns makes it hard to get a Google count.

I concede that calling this an eggcorn may be something of a reach. But choux pastry and shoes do share a similarity: both have a filling—cream in the case of the former, and feet in the case of the latter.

You’d think that this would be the kind of thing found only on discussion forums, but all my examples below are taken from restaurant menus and the websites of patisseries.

cold foie gras: pan seared foie gras in shoe pastry with black currant jam
http://www.susur.com/philosophy_taste.html

A crown of shoe pastry filled with bavarian cream, layered with a white sponge cake and a puff pastry bottom, surrounded by miniature cream puffs drizzled with chocolate and adorned with whipping cream.
http://www.venetoscakes.com/birthdays.html

Pocket of shoe-pastry filled with peach, apricot and curd in a warm caramel sauce
http://www.imperial.ee/index.php?lang=eng&main_id=188

The second website given above has some luscious photos; the shoe pastry looks a lot tastier than the name would suggest. But if you want to see a picture of a different type of shoe pastry, go here:
http://www.manchestereveningnews.co.uk/ … nent_.html

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