cream puff shell; choux pastry
Refers specifically to the baked hollow pastry shell used for cream puffs, éclairs, and similar filled pastries. The term is a compound of シュー (from French 'choux') and 皮 (skin/shell).
The cream puff shells didn't puff up well.
In this recipe, you bake the choux pastry shells first and then fill them with cream.
Compound of シュー (from French 'choux', meaning cabbage, referring to the shape) and 皮 (かわ, skin/shell). The term is a straightforward description of the baked pastry shell.