What term describes batter for making light hollow cases to hold fillings?

• A. Pate a choux
• B. Pan fry
• C. Pesto sauce
• D. Phyllo dough

Answer: (A)

Pâte à choux is the term for batter that makes light hollow cases to hold fillings. This dough is cooked briefly on the stove to hydrate the starch, then eggs are added to form a smooth batter. When it’s piped and baked, the moisture turns to steam and the dough puffs up, creating a hollow center perfect for filling with cream, custard, or other goodies. The other options don’t describe a batter that bakes into hollow, fillable shells: pan fry is a cooking method, pesto sauce is a sauce, and phyllo dough is a thin layered pastry that doesn’t yield the characteristic hollow shells.