Week 3

There are three basic methods for puff pastry, EXCEPT

• French Method

• English Method

• Scottish Method

• German Method

What is puff pastry?

• Used for non-liquid or cooked fillings. It's achieved by keeping your fat pieces larger after combining.

• Used for pies with a liquid or custard filling.

• a light flaky multi-layered pastry made by repeated rolling and folding of extremely rich buttery pastry dough, which then rises during baking.

• a delicate pastry dough used in many pastries.

What is the fault of puff pastry?

• Shrinkage during baking

• Poor  lift  or  rising

• Uneven lift or irregular shapes
  

• Fat running out during baking
  

What is the fault of puff pastry?

• Shrinkage during baking

• Poor lift or rising

• Uneven lift or irregular shapes

• Fat running out during baking

What is the definition of choux pastry?

• known as pâte feuilletée, is a flaky light pastry made from a laminated dough composed of dough and butter or other solid fat.

• The French name pâte á choux means ‘cabbage paste’, referring to the fact that cream puff look like little cabbages

• Is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry.

• Is a flour confection made from flour, sugar, and other ingredients and is usually baked.

What is the name of choux pastry?

• Swan

• Eclair

• Paris brest

• Cream puff

What is the name of choux pastry?

• Paris brest

• Swan

• Cream puff

• Eclair

Which of the below are one of the ingredients to make a choux pastry?

• Margarine

• Whipping cream

• Condensed milk

• Evaporated milk

What is the suggested temperature for the choux pastry dough to cool down before adding the egg?

• 100'C

• 80'C

• 60'C

• 20'C

A well-baked Choux will be crisp on the outside and dry on the inside.

• True

• False