Pate au Choux

Match the following

• Profiterol

• 
• Cream Puff

• 
• Churro

• 
• Parisienne Gnocchi

• 
• croquembouche

• 

Reorder the steps for pate au choux

• pip into desired shapes

• Heat milk and butter

• fill piping bag

• add flour and stir

• cool and add eggs

In French, Pate a choux is translated into?

• Panade

• Cabbage Paste

• Choux Paste

This ingredient provides crispness and moisture for steam

• Milk

• Water

• Sugar

This ingredient provides tenderness.

• Milk

• Sugar

• Butter

This ingredient provides sweetness and also browning.

• Butter

• Sugar

• Milk

Ganache is equal parts of these 2 ingredients.

• Chocolate

• Milk

• Butter

• Heavy cream

When making pastry cream, slowly mixing the warm milk and eggs is called this.

• Shocking

• Emulsion

• Tempering

Pate a choux piped in a circle and topped with almonds is called.

• Eclairs

• Paris Brest

• Cream Puffs

This dessert is usually piped straight into frying oil.

• Churros

• Paris Brest

• Croquembouche