Originating in France, what is the name of the small ball of choux pastry, usually filled with cream and often covered with chocolate?
Choux pastry is usually baked but for beignets it is fried. In Spain and Latin America, churros are made of fried choux pastry, sugared and dipped in a thick hot chocolate for breakfast. In Austrian cuisine, one variation of , a sweet apricot dumpling cooked in simmering water, uses choux pastry; in that case it does not puff, but remains relatively dense. Choux pastries are sometimes filled with cream after baking to make cream puffs or éclairs. , named for the diminutive of , are small, round, hollow choux pastry covered with large-grain sugar. are covered in a "crackly" sugar topping —
Danish pastry of divided dough, which is then baked. Cardamom is often added to increase the aromatic sense of sweetness. In the US, Danishes are typically given a topping of fruit or sweetened cream cheese prior to baking. Danishes with nuts on them are also popular there and in Sweden, where chocolate spritzing and powdered sugar are also often added. In Argentina, they are usually filled with dulce de leche or dulce de membrillo. Danish pastry was brought to the United States by Danish immigrants. Lauritz C. Klitteng of Læsø popularized "Danish pastry" in the US around 1915–1920. According to Klitteng, he