<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 (French: (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> <P> According to some cookbooks, a chef by the name of Pantarelli or Pantanelli invented the dough in 1540, seven years after he left Florence with Catherine de' Medici and her court . He used the dough to make a gâteau and named it pâte à Pantanelli . Over time, the recipe of the dough evolved, and the name changed to pâte à popelin, which was used to make popelins, small cakes made in the shape of a woman's breasts . Then, Avice, a pâtissier in the eighteenth century, created what were then called choux buns . The name of the dough changed to pâte à choux, as Avice's buns resembled cabbages--choux in French . </P>

What is the french name for the dough used to make eclairs