LET'S PUFF: QUIZ

What is the main causes creampuff to puff up during baking?

• Baking powder

• Yeast

• Steam

• Eggs

Which of the following is NOT a common filling for cream puffs?

• Whipped cream

• Pastry cream

• Chocolate mousse

• Peanut butter

In addition to water, what other liquid is typically used to make choux pastry?

• Milk

• Fruit juice

• Sparkling water

• Coconut milk

What is the ideal temperature for baking creampuff?

• 350°F (175°C)

• 375°F (190°C)

• 425°F (220°C)

• 450°F (230°C)

What is the French term for the dough used to make cream puffs and éclairs?

• Pâte feuilletée

• Pâte sablée

• Pâte à choux

• Pâte brisée

What is the best way to store cream puffs after they are baked?

• In the fridge, in a sealed container

• In the oven

• At room temperature, uncovered

• In the freezer

What is the texture of properly baked cream puff dough?

• Firm and dense

• Soft and chewy

• Light and airy

• Crunchy and hard

How can you prevent your cream puffs from getting soggy after filling them?

• Use a thicker filling

• Bake them at a lower temperature

• Let them cool completely and then fill them just before serving

• Use a shorter baking time

Choux pastry can be used to make savory items as well as dessert.

• TRUE

• FALSE