<Tr> <Th> Created by </Th> <Td> Panterelli </Td> </Tr> <Tr> <Th> Main ingredients </Th> <Td> butter, flour, eggs, water </Td> </Tr> <Tr> <Td_colspan="2"> Cookbook: Choux pastry Media: Choux pastry </Td> </Tr> <P> 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, quenelles, Parisian gnocchi, dumplings, gougères, chouquettes, craquelins and churros . It contains only butter, water, flour and eggs . Instead of a raising agent, it employs high moisture content to create steam during cooking to puff the pastry . The pastry is used in many European and European - derived cuisines . </P>

Where did the term sad panda come from