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Choux (pronounced shoo) is a type pastry dough used for making items such as eclairs, Ã©clairs cream (puffs), profiteroles gougeres gougÃ¨res, and beignets. Among others, choux pastry also called pate (pÃ¢te-a-Ã ), choux pot ah shoo, is, made with flour, butter eggs and water although it can sometimes be made using half. water and half milk
Pate (with an accent on the e) is a French culinary term used to describe a finely chopped meat, fish or poultry--such as chicken--that is made into a paste or spread and served as an hors d'oeuvre.rep Work. Before making the pate, you will need to soak your livers in the milk for about two hours and then drain, according to The Food Network. Also, you need to drain your peppercorns and keep your unsalted butter cold.