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WorksheetsNTEC - Choux Pastry
Total questions: 10
Worksheet time: 6mins
The TWO (2) most common faulty for choux pastry are?
fluffy
sunken
crispy
doughy
churros and french crueller are examples of choux pastry that uses which type of method?
baking
steaming
cooking
frying
cream puff that are filled with cream or custard and dipped into chocolate, what is me?
choux au craquelin
cream puff
profiteroles
eclairs
Choux pastry that is piped into an oblong / long fingers, what is me?
churros
eclairs
choux au craquelin
choux swan
choux pastry that was designed to resemble a bicycle wheel, what is me?
Choux Bun
French Cruller
Crocombuche
Paris Brest
Name this choux pastry. This choux pastry combines a base of Pate Sucree, choux pastry are then dipped in caramelised sugar and attached side by side on top of the circle of the choux pastry.
eclairs
profiteroles
Paris Brest
St Honore
Identify TWO (2) goals for choux pastry
large air pockets inside
crispy layer
has a light and crisp outer shell
crumbly
Which of the following are the causes for the choux pastry to be sunken / flatten?
adding too much eggs
adding eggs while the panade is still hot
opening the oven door for the first 15 minutes of baking
adding to much flour
What is the main reason of why it is recommended to add egg 1 at a time, and mix well before you add the next?
because we dont want the choux pastry to become crispy
because we can easily control the amount of eggs as the sizes of eggs is vary
because we dont want to cook the eggs inside the panade
because we want to do the choux pastry slowly
What will happen to the runny choux pastry if you add extra flour to fix it?
it will become crispy
it will become doughy
it will become sunken
it will become fluffy
